Citrus Bread

Citrus Bread

Strudel A few weeks ago, a colleague brought in the most amazing bread – not sweet, but crunchy, buttery, and extremely addictive. I’m also going to go ahead and speak some truth here, using the “m” word – the bread was also moist (I know how everyone hates that word, but I can’t help it – it’s a really good adjective, plus the word itself sounds like it’s own meaning).

 

Anyway – about the bread – I asked my co-worker for the recipe, and turns out that it’s not only super adaptable, it’s crazy easy and I could make it my own by baking it with ingredients that I always have in my kitchen. Since I love citrus flavors, I decided that a lemon bread would be perfect for us. But any flavor (orange, grapefruit, etc.) will work.

 

 

Enjoy!

 

Citrus Bread

 

adapted from this recipe on food.com by Gerald Norman

 

 

 

385 grams of flour (about 3 cups sifted)

1 tablespoon baking powder

1 packet rapid rise yeast

1 teaspoon salt

1/4 cup sugar

4 ounces (1/2 cup) lemon juice

8 ounces (1 cup) seltzer, at room temperature

1/4 cup melted butter

 

 

Preheat oven to 375 degrees.

 

Coat a loaf pan with non-stick cooking spray.

 

Mix together all the dry ingredients – flour, baking powder, yeast, salt, and sugar. In a measuring cup, pour together the lemon juice and seltzer, then add all at once to the dry ingredients. Stir until the dry mixture is just incorporated (don’t over mix), and pour into the greased loaf pan, spreading the batter evenly in the pan.

 

Pour the melted butter over the mixture, and place in oven.

 

Bake 45 minutes to 1 hour, until bread looks toasty brown and crunchy on top. Remove from pan, cool on a wire rack for at least 20 minutes, and enjoy!

 

 

 

 

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