Joyce's Fantastic Lemon Easter Bread |
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Prep Time: 90 Minutes Cook Time: 15 Minutes |
Ready In: 105 Minutes Servings: 3 |
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This recipe was developed by my good friend, Joyce. It was written for a bread machine, but I'm sure it could be adapted. Light bread with a wonderful lemon flavor! Try toasted...Yum! Ingredients:
3/4 cup warm water (100 degrees f/38 degrees c) |
2 tablespoons warm water (100 degrees f/38 degrees c) |
2 tablespoons butter, softened |
2 eggs at room temperature |
2 tablespoons lemon extract |
3 1/2 cups bread flour |
1/2 cup white sugar |
1 tablespoon active dry yeast |
Directions:
1. Pour both amounts of warm water into a bread machine and add butter, eggs, lemon extract, bread flour, sugar, and yeast in the order recommended by the manufacturer. Select dough setting and start the machine.
2. Grease 3 8-inch round cake pans.
3. Remove dough when cycle is finished; cut dough into 3 equal-sized pieces. Roll each piece into a ball and place into a prepared cake pan; cover and let rise for 1 hour.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Bake loaves in the preheated oven until lightly browned, 15 to 20 minutes.
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