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Country Time Lemon Loaf


      Yield: 1 Servings


      1 c  water,Warm

    1/3 c  sugar

      1 T  active dry yeast

    1/4 c  vegetable oil

      2 lg eggs,lightly beaten

      1 t  salt

      1 T  lemon peel,Grated

      4 c  bread flour,(4 to 4 1/2)

      1    egg white mixed with 1

           -teaspoon water

           pearl sugar   

Combine the warm water and sugar in a large mixing bowl. Dissolve

the yeast in this mixture and let sit until foamy. Stir in the beaten

eggs, oil, salt and lemon peel. Add I 112 cups of flour and blend well.

Beat well for 2 minutes. Add enough remaining flour to make a soft

dough. Turn out dough on to a lightly floured surface and knead until

smooth and elastic. Place dough in a greased bowl, turning to coat all

sides. Cover and let rise until double. Punch down dough. Shape as

desired to make either a pan or a free loaf. Place loaf in greased loaf

pan or on a greased baking sheet. Cover and let rise until double.

Brush loaf with egg white and sprinkle with pearl sugar. Bake in

preheated 350 degree oven for 30 minutes. Remove from pan and cool on a

wire rack.


Illinois State Fair 1995

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