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Ingredientes
- 2 c. All purpose flour
- 3 Tbsp. Grated lemon peel
- 1Â 1/2 tsp Baking pwdr
- 3/4 c. Finely minced walnuts
- 3/4 tsp Salt
- 3/4 c. Lowfat milk
- 1Â 1/2 c. Sugar
- 3/4 c. Corn oil
- 1/2 c. Fresh lemon juice
- 3 lrg Large eggs
- 1/4 c. Sugar
Direcciones
- For Bread: Preheat oven to 325 degrees. Butter and flour two 8x4x2 1/2 inch loaf pans. Sift flour and baking pwdr into small bowl. Combine sugar, oil, Large eggs and lemon peel in large bowl. Using electric mixer, beat egg mix for 2 min. Stir in nuts. Fold in dry ingredients alternately with lowfat milk in 2 batches each. Divide batter between prepared pans. Bake till tester inserted into center comes out clean, about 1 hour.
- Meanwhile, prepare glaze: Stir lemon juice and sugar in small bowl till sugar dissolves. Run small sharp knife around breads to loosen from pans.
- Brush all of glaze over warm breads, allowing glaze to drip down sides. Cold completely. Turn out loaves. Can be prepared 2 days ahead. Wrap tightly and chill. Bring to room temperature before serving. Cut into slices and serve.
- some time as the Chef at Ruby Tuesday's Cafe in Sutter Creek, California a few years back. The owner of the place, Ray, had a wonderful recipe for lemon bread which has been re-printed in both Gourmet and Bon Apetit Magazines. It is some work, but worth every minute of effort.-Jeff
