Printable | Taste of Home

Lemon-Twist Loaves

2 cups warm water (110° to 115°)
2 packages (1/4 ounce each) active dry yeast
3 cups sugar, divided
1 cup butter, melted and cooled, divided
3/4 teaspoon salt
1 egg
1 egg yolk
7 cups all-purpose flour
1 cup sliced almonds, chopped
3 tablespoons grated lemon peel
GLAZE:
3 cups confectioners' sugar
3 tablespoons grated lemon peel
1 teaspoon lemon extract
3 to 4 tablespoons milk
1 cup sliced almonds, toasted

In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add 1 cup sugar, 1/2
cup butter, salt, egg, egg yolk and remaining water. Beat until blended. Add 4
cups flour. Beat until smooth. Stir in enough remaining flour to form a soft

Printed from tasteofhome.com Aug 21, 2008

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Lemon-Twist Loaves cont.

dough. Turn onto a floured surface; knead until smooth and elastic, 6-8
minutes. Place in a greased bowl, turning over once to grease top. Cover and
refrigerate for 8 hours. Punch dough down. Turn onto a lightly floured
surface; divide into thirds. Roll each piece into a 16-in. x 10-in. rectangle.
Spread remaining melted butter over dough. Combine the chopped almonds, lemon
peel and remaining sugar; sprinkle over butter. Roll up jelly-roll style,
starting with a long side; pinch seams and ends to seal. Place seam side down on
greased baking sheets. With a knife, cut loaves in half lengthwise to within 1
in. of one end. Holding the uncut end, loosely twist strips together. Cover and
let rise until doubled, about 1-1/2 hours. Bake at 350° for 25-30 minutes
until bread sounds hollow when tapped. Remove from pans to wire racks. Combine
the confectioners' sugar, lemon peel, extract and enough milk to achieve
spreading consistency; spread over warm bread. Sprinkle with toasted almonds.

Yield: 3 loaves (12 slices each).