BREAD MACHINE MAGIC RECIPE

From Our Recipe Files Linda's Lemon Bread & Lemon Curd

This sweet/sour moist bread has a bright fresh taste and smells marvelous even when it's kneading. We love to have friends in for dessert and put small slices of this bread out on a pretty plate along with the leftover lemon curd.

1 Pound (small)

1 1/2 Pound (medium)

2 Pound (large)

Old Fashioned rolled oats 1/2 cup 2/3 cup 1 cup

Milk 7/8 to 1 cup 1 1/8 to 1 3/8 cups 1 7/8 to 2 cups

Lemon curd 1/3 cup 1/2 cup 1 cup

Salt 1 teaspoon 1 1/2 teaspoons 2 teaspoons

Butter or Margarine 1 tablespoon 1 1/2 tablespoons 2 tablespoons

Bread Flour 2 1/8 cups 3 cups 4 1/4 cups

Red Star brand active dry yeast 1 1/2 teaspoons 2 teaspoons 2 1/2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select LIGHT CRUST setting. Press START.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from the pan, place on cake rack and allow to cool for 1 hour before slicing.

CRUST: Light
Bake Cycle: Standard
OPTIONAL BAKE CYCLES: Sweet Bread, Rapid Bake

~~ Microwave Lemon Curd ~~

You can also purchase lemon curd in either the jam/jelly section of your market or the gourmet/imported foods area.

1/2 cup unsalted butter Finely grated zest of 3 lemons

1 cup sugar 1/2 cup fresh lemon juice

3 eggs

1. In a microwave-proof bowl, melt butter on HIGH for 1 to 2 minutes.

2. In another bowl, combine sugar, eggs, lemon zest, and fresh lemon juice; blend with a wire whisk.

3. Slowly whisk in the hot melted butter.

4. Microwave on HIGH 3 to 4 minutes until thickened, whisking well after each minute.

5. Pour into a clean glass jar and store briefly in the refrigerator or pour into sterilized jars and seal.

From: THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS, (page 160) by Linda Rehberg and Lois Conway, St. Martin's Griffin. ©

	1 Pound (small)	1 1/2 Pound (medium)	2 Pound (large)
Old Fashioned rolled oats	1/2 cup	2/3 cup	1 cup
Milk	7/8 to 1 cup	1 1/8 to 1 3/8 cups	1 7/8 to 2 cups
Lemon curd	1/3 cup	1/2 cup	1 cup
Salt	1 teaspoon	1 1/2 teaspoons	2 teaspoons
Butter or Margarine	1 tablespoon	1 1/2 tablespoons	2 tablespoons
Bread Flour	2 1/8 cups	3 cups	4 1/4 cups
Red Star brand active dry yeast	1 1/2 teaspoons	2 teaspoons	2 1/2 teaspoons

1/2 cup unsalted butter	Finely grated zest of 3 lemons
1 cup sugar	1/2 cup fresh lemon juice
3 eggs

From Our Recipe Files ~~ Linda's Lemon Bread & Lemon Curd ~~

From Our Recipe Files Linda's Lemon Bread & Lemon Curd