This Lemon Raisin Bread is a delightful fusion of bright citrus and sweet, chewy fruits. The dough is enriched with egg and butter, creating a tender crumb that holds up beautifully to the mix-ins. Zest from fresh lemon rind infuses every bite with aromatic freshness, while dark raisins, currants, and mixed candied fruits provide bursts of sweetness and texture. Toasted blanched almonds add a delightful crunch. Perfect for breakfast, brunch, or an afternoon tea with coffee, this bread is a comforting treat that feels both homemade and special. It’s an excellent way to use up pantry staples like dried fruits and nuts, resulting in a loaf that is moist, flavorful, and visually appealing.
Lemon Raisin Bread
Description
This Lemon Raisin Bread is a delightful fusion of bright citrus and sweet, chewy fruits. The dough is enriched with egg and butter, creating a tender crumb that holds up beautifully to the mix-ins. Zest from fresh lemon rind infuses every bite with aromatic freshness, while dark raisins, currants, and mixed candied fruits provide bursts of sweetness and texture. Toasted blanched almonds add a delightful crunch. Perfect for breakfast, brunch, or an afternoon tea with coffee, this bread is a comforting treat that feels both homemade and special. It's an excellent way to use up pantry staples like dried fruits and nuts, resulting in a loaf that is moist, flavorful, and visually appealing.Directions
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In a small bowl, dissolve the sugar in warm water. Sprinkle the active dry yeast over the top and let stand for 5 to 10 minutes until foamy.
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In a large mixing bowl, combine the yeast mixture, beaten egg, butter, salt, and 1 cup of flour. Beat until smooth.
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Stir in the remaining 1 1/4 cups flour, lemon rind, almonds, candied fruit, and raisins until a soft dough forms.
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Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
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Place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place for 1 hour, or until doubled in size.
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Punch down the dough and turn out onto a floured surface. Shape into a loaf and place in a greased 9x5 inch loaf pan.
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Cover and let rise again for 30 to 45 minutes until the dough crowns the top of the pan.
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Preheat oven to 350 degrees F (175 degrees C).
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Bake for 30 to 35 minutes, or until the bread sounds hollow when tapped on the bottom.
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Remove from pan and cool completely on a wire rack.
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For the glaze, mix powdered sugar, vanilla, and enough milk to make a drizzling consistency. Spread over the cooled bread.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 1190.0kcal
- % Daily Value *
- Total Fat 34.3g53%
- Saturated Fat 3.1g16%
- Cholesterol 0.0mg0%
- Sodium 544.5mg23%
- Total Carbohydrate 218.4g73%
- Dietary Fiber 24.3g98%
- Sugars 119.2g
- Protein 28.4g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
