1/4 to 1/2 cup warm water
4 tbsp sugar
1 package active dry yeast
1 egg, beaten
1/4 cup blanched whole almonds
1/4 cup mixed candied fruit
1/4 cup dark raisins or currants
2 pieces pared lemon rind, about 1 1/, 2 x 1/4-inches
2 1/4 cup all-purpose flour
2 tbsp butter or margarine, room temperatu, re
1/2 tsp salt
1 cup powdered sugar
1/4 tsp vanilla
2 to 3 tbsp milk
A Recipe for
Lemon Raisin Bread
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
This Recipe for Lemon Raisin Bread is one of thousands in the Recipes-to-go Fruit Cookbook.
Food Tip |
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What garlic is to food, insanity is to art. |
| Anonymous |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
This is a recipe for Lemon Raisin Bread from the recipe cookbook of Recipes-to-go (Fruit)
Herb Tip |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Makes 1 loaf
Combine 1/4 cup of the water, 1 tablespoon of the granulated sugar and
yeast. Stir to dissolve yeast and let stand unitl bubbly, about 5
minutes. Stir in egg.
Fit processor with steel blade. Measure almonds, candied fruit and
raisins into work bowl. Process on/off 3 or 4 times until mixture is
coarsely chopped. Remove from work bowl and reserve.
Place remaining granulated sugar and lemon rind in work bowl. Process
until rind is minced, 1 to 2 minutes.
Add flour, butter and salt to sugar mixture. Process until mixed,
about 5 minutes.
Turn on processor and gradually drizzle yeast mixture through feed
tube into flour mixture. Drizzle just enough of the remaining water
into flour mixture so dough forms a ball that cleans the sides of the
bowl. Process until dough turns around the bowl about 25 times. Turn
off processor and let dough stand 1 to 2 minutes.
Turn on processor and very slowly drizzle in enough remaining water
to make dough soft, smooth and satiny but not sticky. Process until
dough turns around bowl about 15 times.
Sprinkle nut-fruit mixture evenly over dough. Process on/off just
until mixed.
Turn dough onto large greased cookie sheet. Shape into a ball. Cover
with inverted bowl or plastic wrap and let stand 20 - 30 minutes.
Roll out to an 8-inch circle. Cover loosely with plastic wrap and let
stand in warm place until doubled, about 45 minutes.
Heat oven to 375 F. Uncover loaf and bake until evenly brown, 25 - 30
minutes.
Remove bread from cookie sheet and place on wire rack. Blend powdered
sugar, vanilla and enough milk to make a smooth mixture thick enough
to spread. Spread over bread.
Food Processor Bread Book From the collection of Jim Vorheis
Serves: 1
Lemon Raisin Bread Recipe brought to you by Recipes To-Go