Tuesday, March 27, 2012

Lemon Layered Loaf

 If you love lemon you will definetly love this as you peel layer after layer off this delicious loaf. You will not be satisfied with one slice!

For the dough you will need:
  • 3 3/4 cups flour
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon instant yeast
  • 2/3 cup milk
  • 1/4 cup butter
  • 1 teaspoon vanilla
  • 2 eggs, room temperature
  1. Mix 2 cups of the flour, sugar, salt and yeast in mixing bowl and set aside.
  2. Heat milk and butter in a pyrex cup in microwave until mixture is warm and the butter is melted. Add vanilla.
  3. Pour milk mixture over the dry ingredients and mix until moistened.
  4. Add eggs, one at a time and stir just until eggs are mixed in. If you forgot to take the eggs out of the fridge ahead of time, just place the eggs before cracking them, in warm water for a minute or so and they will be at room temperature.
  5. Add the rest of the flour a bit at a time, kneading dough until well mixed. This takes only a few minutes, the dough will still be slightly sticky. If you find it too sticky just add a bit more flour, a tablespoon at a time until you can handle the dough easily.
  6. Place dough in a large bowl, cover and let rise until double, approx 1 hour.
Meanwhile prepare the lemon sugar mixture:
  • 1/2 cup sugar
  • Grated zest from 3 lemons
  • 1/4 cup butter, melted
  1. Using a fork mix the sugar and lemon zest together in a small bowl.
  2. Melt butter in a separate bowl.
  • Once dough is risen roll out to a 12 x 20" piece. Brush with melted butter and sprinkle with the lemon sugar mixture.
  • Cut the dough crosswise into 5 strips. Layer the strips on top of each other carefully and cut into 6 squares.
  • Place these squares sideways into a greased 5 1/2 by 9 1/2" bread pan. Or you could use 2 smaller loaf pans. 
  • Let rise until almost doubled, approx 25 minutes.
  • Bake in 350º for 35 minutes until golden in color.
  • You can peel off these layers of lemony yummy-ness and eat plain or mix a lemon glaze to drizzle on top.
Lemon glaze:
  • 1/4 cup cream cheese, softened
  • 1 tablespoon lemon juice
  • 1/3 cup icing sugar
  • Mix until smooth.

36 comments:

  1. WOW! That looks so delicious! You should consider linking this up to my first link party on my blog that will be running through they end of the month... Stop on by! Thank you! -Sophie

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  2. I would love a piece of that right now! What an inspired way to put a yeast loaf together.

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  3. OH MY YUMMINESS! The next time I need to take a treat somewhere this is it.. I am afraid to make it just for home as we will eat it all ourselves.. I LOVE your blog and all the great recipes and positiveness it shares!

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  4. this look delish! I'm wondering - do you think it would work to replace the eggs with applesauce ? (food allergy in the house)

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    Replies
    1. The best egg replacement I have found is to gently boil dried apricots until they are back to original size. Then freeze in an ice cube tray. 1 cube is one egg and it has never failed me!

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  5. I can't wait to try this. It looks absolutely scrumptious!
    My only concern is that a portion of this recipe will not print.
    "Once dough is risen roll out to a 12 x 20" piece. Brush with melted butter and sprinkle with the lemon sugar mixture.
    Cut the dough crosswise into 5 strips. Layer the strips on top of each other carefully and cut into 6 squares.
    Place these squares sideways into a greased 5 1/2 by 9 1/2" bread pan. Or you could use 2 smaller loaf pans.
    Let rise until almost doubled, approx 25 minutes.
    Bake in 350º for 35 minutes until golden in color.
    You can peel off these layers of lemony yummy-ness and eat plain or mix a lemon glaze to drizzle on top."

    I have tried numerous times and this portion will not print. I have not deleted it.
    Just thought you should know.

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  6. Jen..I have read that applesauce or bananas are a good substitute for eggs. I haven't tried either but if you do let us know how it works, okay?
    Pat..thank you for the heads up..I tried the print button for this recipe this morning and everything printed fine for me. But we have heard from others as well that it doesn't always work.

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    Replies
    1. made it with 1/2 cup apple sauce. Almond milk instead of cow milk, and added lemon juice to the dough and it turned out AMAZING!

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    2. Thank you Jen for letting us know. Happy it turned out well!

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  7. Oh wow, Betty, this looks AMAZING!! Wow! Now if only gluten free dough would behave properly so I could cut it out and stack it like that.
    Great step by step pics too! :)

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  8. Lemmmmmmon!I'm hoping there is still a little bit leftover for me Mom! See you at lunch! ;)

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  9. yummy....lemon..sounds and looks wonderful!! great recipe!

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  10. I LOVE lemon and I'm going to try this very soon!!! Thanks !!

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  11. This will be my next dessert...looks fabulous! Thanks for sharing!

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  12. Oh dear. That looks dangerous.

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  13. OMG, that sounds and looks delish! I am printing it out right now.

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  14. Lemon bread with yeast? Yum! Count me in! That looks absolutely fantastic! Thanks for the recipe.

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  15. I have printed this page and this will be made for our Easter get-together for sure! I have also been requested to bring Anneliese's cream puff dessert. I am so thankful for getting the "bestest" recipes from you wonderful ladies! Thanks so much!

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  16. I am so making this! My husband and I love lemon.

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  17. That looks truly wonderful! I'm pinning it to try.

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  18. As soon as I saw the word "Lemon", I knew it would Betty's post.....Looks absolutely DELICIOUS!! Will be making this one real soon..
    Love ya sis!

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  19. Oh.My.Word!!
    I LOVE lemon! This is on my list of "more recipes to try". Thanks so much for the photos for those of us who have trouble following directions! I love this website.
    ~ Lil

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  20. FANTASTIC!! I know what's on my Easter list...It almost looks like Napoleon Torte the way you layered it.

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  21. Yum! This looks delicious - lemon and yeast bread, can't get much better than that:-)

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  22. This is just for me!! I can't wait to make it!
    My two favorite flavors: lemon and yeasty bread :)

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  23. Thanks you Betty. I downloaded the Print from your Browser tool and it worked perfectly.. I am going to make this for my Mom and Sisters this weekend as we celebrate Girls Weekend. This will be perfect.

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  24. I made this recipe this afternoon - easy to make and very delicious! It is a keeper!

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  25. I made this recipe today. DELICIOUS! I didn't have a loaf pan so I put the sections into a bundt pan. I made a double batch because I love lemon and used the second half to make lemon rolls. (just roll them up like cinnamon buns) I didn't have cream cheese so I drizzled icing sugar mixed with lemon juice over top instead.

    Thank you Mennonite Girls! I look forward to your new recipes every morning

    Cheers

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  26. I made this recipe tonight using the fan dinner rolls technique. Ended up with 16 cute little buns. They will be fantastic next weekend for Easter breakfast.
    Thanks for all the great recipes.
    Cheri

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  27. I made the dough in the breadmaker & used orange zest instead of lemon - easy and delicious!

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  28. Really tasty! My family made the whole loaf disappear at dinner tonight. :o)

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  29. This weekend - for Saturday breakfast - this looks amazing!

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  30. This is a deeeeelicious treat! I want to try making it with a strawberry glaze instead of lemon - could you bake it w strawbs in the layers?

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    Replies
    1. I haven't tried using strawberries in the layers but if you do let us know how that works, okay?

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  31. I made this and loved it!! This is really such a fun bread. The only thing I changed was decreased the amount of sugar that goes into it, and instead of the icing shown above, I used lemon preserves and Greek yogurt as a side to eat with it. Super yummy!

    Thanks for the recipe, definitely going in the book.

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