Hi All,
I am on my week diet eating only vegetables and few touch of beef strips to taste the meaty sauce despite of all the veggies that im munching all these week. I avoided carbs for a week now; but decided to bake a light bread to go along with my daily evening tea. I drink tomatoe juice and green veggie juice and ate 5 strips of beef + the bake vege that my husband chef made for me. So, I will make a bread for him and little bit for me out of LEMONS!
Why lemon? there is always a reason behind the flavor of the bread/sweets that I am baking aside from craving.
Because I mistakenly bought 2 plastics of lemons and right now I have in total of 25 pieces of lemons at home. WHY? because my husband and I decided to pick veggies separately to save time in the market and met at the pricing counter then I realized he also took lemons, I weight both plastics and decided to throw the other one somewhere else before heading the counter, but I totally forgot. When I got home to fix all the groceries then I found out the 2 huge plastics of LEMONS at home. I didn't tell my husband of course I kept half at the fruit bar while the other half was secretly kept at the last end of the fridge. From this recipe I used ONLY ONE BIG LEMON and everyday I added a lemon to my daily veggie juice, goodluck to my next 23 days of lemon juice.
Enjoy Baking!!! Loves, Mrs. A
12 ServingsPrep: 10 min. Bake: 45 min. + cooling
I am on my week diet eating only vegetables and few touch of beef strips to taste the meaty sauce despite of all the veggies that im munching all these week. I avoided carbs for a week now; but decided to bake a light bread to go along with my daily evening tea. I drink tomatoe juice and green veggie juice and ate 5 strips of beef + the bake vege that my husband chef made for me. So, I will make a bread for him and little bit for me out of LEMONS!
Why lemon? there is always a reason behind the flavor of the bread/sweets that I am baking aside from craving.
Because I mistakenly bought 2 plastics of lemons and right now I have in total of 25 pieces of lemons at home. WHY? because my husband and I decided to pick veggies separately to save time in the market and met at the pricing counter then I realized he also took lemons, I weight both plastics and decided to throw the other one somewhere else before heading the counter, but I totally forgot. When I got home to fix all the groceries then I found out the 2 huge plastics of LEMONS at home. I didn't tell my husband of course I kept half at the fruit bar while the other half was secretly kept at the last end of the fridge. From this recipe I used ONLY ONE BIG LEMON and everyday I added a lemon to my daily veggie juice, goodluck to my next 23 days of lemon juice.
Enjoy Baking!!! Loves, Mrs. A
12 ServingsPrep: 10 min. Bake: 45 min. + cooling
(recipe adopted from http://www.tasteofhome.com)
Ingredients:
- 1/2 cup butter, softened (i used unsalted)
- 1 cup sugar (i used half cup brown and half cup white)
- 2 eggs
- 2 tablespoons lemon juice (i added additional tbsp to enrich the sour taste)
- 1 tablespoon grated lemon peel
- 1-1/2 cups all-purpose flour (i used 1cup wheat flour and the rest are apf)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup 2% milk (i used 0% fat - skimmed milk)
(optional but since my husband and i are on selected healthy diet i opt to bare my bread)
- GLAZE:
- 1/2 cup confectioners' sugar
- 2 tablespoons lemon juice
Directions:
- In a large bowl, cream butter and sugar until light and fluffy.
- Beatin the eggs, lemon juice and peel.
- Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
- Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° / 170 c for 45
- minutes or until a toothpick inserted near the center comes out
- clean.
- Combine glaze ingredients. Remove bread from pan; immediately drizzle
- with glaze. Cool on a wire rack. Serve warm.
- Yield: 1 loaf (12 slices).
© Taste of Home 2013
