Wednesday, March 9, 2011

Lemon Pull-Apart Bread

My roommate is a lemon junkie. So much so, that she makes me save the lemons, after they're squeezed and zested and all used up, so that she can eat them with salt. This one's for her. 

Lemon Pull-Apart Bread
Adapted from Hungrygirlporvida
For the dough: 

2 3/4 cups of all-purpose flour
1/4 cup of sugar 
2 1/4 tsps of instant yeast (1 envelope)
1/2 tsp of salt
1/3 cup of milk
2 oz. of butter
1/4 cup of water
1 tsp of vanilla
2 eggs

For the lemon filling: 
1 cup of sugar
the zest of 5 lemons
2 oz of butter, melted

For the icing: 
1/2 cup of powdered sugar
the juice of one lemon

In a large mixing bowl, combine 2 cups of the flour, sugar, yeast, and salt. Set aside. In a small saucepan heat milk and butter over low heat until the butter is just melted. Remove from heat, add water, and set aside for about a minute. Add vanilla.

Pour the milk mixture over the dry mixture and combine with a rubber spatula. In a small bowl, beat the eggs. Mixing by hand, add the beaten eggs. This is going to take some effort. I thought the eggs would never incorporate and I would end up with egg soup, but it came together eventually. When it does, add 1/2 cup flour and mix until smooth.  Add remaining the remaining flour, 2 tablespoons at a time and knead until smooth and sticky.

Place the dough in a large, greased bowl, cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. After it's risen, deflate the dough. 

In a small bowl rub the sugar for the filling with the zest of the lemons with your fingers. You're going to smell like a lemon goddess and it's awesome.

Grease a loaf pan. On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  It's okay if it's not perfect. Use a pastry brush to spread melted butter across all of the dough, and then sprinkle with all of the sugar and lemon mixture. Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan.  Place a towel or more plastic wrap over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
Preheat the oven to 350' and pop in your lemon bread. Bake it for 30-35 minutes, or until the top is browned and beautiful. 

While the bread is baking, beat together powdered sugar and lemon juice. When the bread is done, immediately pour half of the icing over the bread to let it absorb. Allow the bread to cool for half an hour, then spread the rest of the icing over the bread. 

I would serve this bread the day it's made, as it's so sugary that it doesn't keep well. 

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