Walnut-Swirl Lemon Loaves |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 36 |
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Here's a rich yeasty loaf, swirled with walnuts, that's a treat any time of year. Drizzled with a light lemony glaze, it also makes a lip-smacking yuletide gift. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/2 cup warm milk (110° to 115°) |
1/2 cup sugar |
1/4 cup canola oil |
2 teaspoons salt |
1 teaspoon grated lemon peel |
2 eggs |
4-1/4 to 4-3/4 cups king arthur unbleached all-purpose flour |
1 can (14 ounces) sweetened condensed milk |
1/3 cup lemon juice |
1-1/2 cups chopped walnuts |
2 tablespoons butter, melted |
glaze: |
2-1/3 cups confectioners' sugar |
2 tablespoons milk |
1 tablespoon lemon juice |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt, lemon peel, eggs and 2 cups flour, beat until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in thirds. Roll each portion into a 13-in. x 12-in. rectangle. Combine condensed milk and lemon juice until blended; spread over dough to within 1/2 in. of edges. Sprinkle with walnuts.
4. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes.
5. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks; brush with butter. Cool completely.
6. For glaze, combine confectioners' sugar and milk until smooth; stir in lemon juice. Drizzle over bread. Yield: 3 loaves (12 slices each).
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