Lemon-Glazed Lemon Bread

Lemon-Glazed Lemon Bread
Photo by Charles Schiller

Ingredients

  • 3 large eggs
  • 2 tablespoons brandy or dark rum
  • 10 tablespoons unsalted butter
  • ½ cup apricot preserves
  • 1 envelope instant or rapid-rise yeast
  • 3 tablespoons fresh lemon juice
  • 2 ½ teaspoons salt
  • + 6 more ingredients
    • 4 ½ cups bread flour
    • 1 1/3 cups powdered sugar
    • 1 1/3 cups whole milk
    • 3 tablespoons grated lemon peel
    • 1 vanilla bean
    • 2/3 cup sugar

Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat; cover and let steep 20 minutes. If necessary, rewarm milk until instant-read thermometer inserted into mixture registers between 105°F and 115°F before continuing. Blend sugar and lemon ...

View full recipe at Epicurious

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