Sunday, May 25, 2008

Lemon Bread

In part because of a small brunch I'm having for the parade tomorrow, and in part to get the taste of sour grapes out of my mouth, I'm baking lemon bread.

The recipe came from a big book of Bed and Breakfast dishes that was a Christmas gift a long time ago. I've since sold the book (I prefer to go out and have someone else make my breakfast for me, as opposed to actually cooking early in the morning), but kept this recipe.

Jameson's Lemon Bread


1/2 cup shortening
1 cup sugar
2 each egg -- slightly beaten
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup nuts -- chopped fine
grated rind of one lemon

1/4 cup sugar
juice of one lemon

Cream the shortening and sugar; mix in eggs. Sift the flour, baking powder and salt together. Alternately add the flour mixture and the milk to shortening mixture, stirring constantly. Mix in the nuts and lemon rind.

Bake in a greased 5 x 9 loaf pan in a 350 oven for 1 hour. Combine 1/4 cup sugar with the lemon juice and pour over the top of the loaf when it comes from the oven (poke a few holes in the bread top with a toothpick so the lemon-sugar mixture is better integrated in the bread - the glaze is great!).

In addition to the bread, we are having a crustless chicken and broccoli quiche. It's a bit more substantial than a typical breakfast quiche. There will be fruit, and possibly bacon. Brunch is a strange time of day; eat breakfast, and you are not hungry for brunch. Eat brunch but no lunch, and you are starving by dinner.

The parade starts at ten, and passes along the street in front of my place about fifteen minutes later. As parades go, it's not huge - three bands, half a dozen color guards, a Coast Guard boat and an air conditioned bus carrying a dozen or so vets - but we get a good turnout to honor those who have given their lives in service for us.


Baking is my Zen...sweet nibbles for the soul said...

I will try it. :)


Baking is my Zen...sweet nibbles for the soul said...

Diane, I made the Jameson’s Lemon Bread. Loved the texture and taste! Added pecans which were delish. Instead of combining 1/4 c sugar with lemon juice, I made a simple syrup with the sugar. I then added the lemon juice to the cooled simple syrup. Mixed it. Poured it over the hole laden bread. A definite keeper. THANK YOU for mentioning it! I’ve got to give you a hug for sharing this one!

BTW-How can I follow your blog via email? Can you put that feature on your blog?