|Art of Quick Breads|
|by Beth Hensperger|
Fresh, welcoming and phenomenally easy to prepare, quick breads offer a flexible way for busy cooks to serve homemade bread with every meal.
Tip: Try sweet bread lemon for more results.
1 - 8 of 8 for portuguese sweet bread lemon
Dissolve yeast in ... time. Stir in lemon peel and yeast ... 35-40 minutes, until golden brown. Cool for 10 minutes. Remove from pan. Slice and serve warm.
Heat together, stirring ... and salt and lemon; until butter ... still sticky. Put in large greased bowl and let triple in size (5 to 8 hours or overnight).
Dissolve yeast in ... Brush with glaze. Bake at 325 degrees 35-40 minutes or until golden brown. Cool and remove from pan. This is similar to Hawaiian bread.
Add butter to ... cool, then add lemon rind. In large ... or five round bread loaves (about the ... Sprinkle here and there with red and green sugar crystals.
Have all ingredients ... flour, salt and lemon rind. Add yeast. ... clean. Can be eaten as is or toasted with butter. Store in plastic bags for freshness.
Dissolve: Scald: Add and cream together: Add: To milk and egg mixture and mix well. Cool until lukewarm. Sift: Add yeast and milk and egg mixture. ...
In large pot ... the skin of lemon, butter, oil ... rise again for 4 hours. Bake for 1 hour at 350 degrees. After 10 to 15 minutes cover with aluminum foil.
1. Heat milk ... sugar, eggs and lemon rind in large ... minutes or until bread gives a hollow ... with 10x sugar if you wish. Decorate with candied fruit.
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