Lemon Spice Bread
From EatingWell: March/April 1996
Fragrant freshly-grated nutmeg infuses this lemon bread with flavor.
- 2 3/4-3 1/4 cups all-purpose flour, divided
- 1/2 cup sugar
- 2 tablespoons freshly grated lemon zest, (2 large lemons)
- 1 tablespoon quick-rising yeast
- 1 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 2/3 cup low-fat milk
- 2 tablespoons canola oil
- 2 large eggs
- 3/4 cup golden raisins
- 1/2 cup chopped pecans
- 1 large egg white
- 2 tablespoons sugar
- 1/8 teaspoon freshly grated nutmeg
- To make dough: Stir together 1 cup flour, 1/2 cup sugar, lemon zest, yeast, salt and 1/2 teaspoon nutmeg in a mixing bowl. Combine milk and oil in a small saucepan and stir over low heat until very warm, between 105°F and 115°F on an instant-read thermometer. Stir the milk mixture into the dry ingredients. Lightly whisk eggs in a small bowl; stir into the flour mixture. Stir in raisins and pecans. Gradually add enough of the remaining flour to make a soft dough.
- Turn the dough out onto a floured surface. Knead, incorporating more flour as needed, until the dough is resilient but still sticky, about 5 minutes. Form the dough into a ball, cover with plastic wrap and let rest for 10 minutes.
- Coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured work surface and divide it in 3 equal pieces. Roll each piece into a 12-inch-long rope. Loosely braid the ropes, pinching the ends together firmly. Transfer the braid to the prepared baking sheet and cover loosely with plastic wrap. Let rise in a warm place until the dough feels relaxed and puffy, about 2 hours. (The bread will not be completely doubled in size, but will expand considerably during baking.)
- To make topping & bake bread: Preheat oven to 350°F. Lightly whisk egg white in a small bowl. Combine 2 tablespoons sugar and 1/8 teaspoon nutmeg in another small bowl. Brush the top of the risen bread generously with the egg white, then sprinkle with the sugar mixture. Bake until the bread is well-browned and a skewer inserted in the center comes out clean, 35 to 45 minutes. Transfer to a wire rack to cool.
Per serving: 195 calories; 5 g fat (1 g sat, 3 g mono); 27 mg cholesterol; 33 g carbohydrates; 5 g protein; 2 g fiber; 165 mg sodium; 119 mg potassium.
Nutrition Bonus: Folate (23% daily value).
Carbohydrate Servings: 2
Exchanges: 2 other carbohydrate, 1 fat
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- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Type of Dish
- Baked Goods, yeast breads
- Preparation/ Technique
- March/April 1996