Lemon bread with lemon ice
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Lemon bread with lemon ice
  Lemon    Bread  
Last updated 6/12/2012 12:44:07 AM. Recipe ID 3438. Report a problem with this recipe.
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      Title: Lemon bread with lemon ice
 Categories: Breads
      Yield: 10 Servings
 
MMMMM---------------------------BREAD--------------------------------
      1 c  Sugar
    1/2 c  Milk
      6 tb Unsalted butter
      2 ea Eggs
  1 1/2 c  Flour
      1 ts Baking powder
    1/8 ts Salt
      1 ea Lemon rind, grated

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  Sugar
    1/4 c  Fresh lemon juice

MMMMM-------------------------LEMON ICE------------------------------
      2 c  Water
      1 c  Sugar
      2 tb Grated lemon rind
      1 c  Fresh lemon juice
      2 ea Egg whites (opt)
 
  Grease and flour a 9x5 loaf pan for each loaf of bread you are making.
  Combine sugar, milk, butter, and eggs; mix well.  Blend in flour,
  baking powder, salt and grated lemon rind.  Turn mixture into pan and
  bake 1 hour in preheated 350-degree oven.  Cool slightly, remove from
  pan, and set on foil. Meanwhile, prepare glaze. Combine sugar and
  lemon juice in sauce pan. Stir over low heat until sugar dissolves
  and glaze is hot. Pour hot glaze slowly over surface of bread.  Let
  bread cool completely before slicing. To prepare Lemon Ice, combine
  water and sugar in a saucepan.  Add rind and bring to a boil.  Simmer
  5 minutes.  Let cool.  Add lemon juice and stir. Pour liquid into
  freezer trays (two for each loaf of bread) and freeze until set, but
  not hard.  Place in food processor or blender. If desired, add egg
  whites (they will make the ice smooth and white), and beat until
  smooth.  Refreeze for about 3 hours or until firm. When ready to
  serve, let stand for a few minutes before scooping out. Serve bread
  slices with a scoop of lemon ice on the side. Makes 1 loaf
 




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Recipe ID 3438 (Apr 03, 2005)

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