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Sour Cream Lemon Bread Recipe

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My family always requests this light, tender bread with a hint of lemon. This loaf is so scrumptious that it complements almost any meal. I serve slices with a creamy lemon spread for an early-morning treat or late-night snack that's simply dreamy. -Barbara Strickler, Syracuse, Indiana

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Sour Cream Lemon Bread Recipe

Prep: 15 min. Bake: 3-4 hours

Yield: 16 Servings

15 180 195

Ingredients

1/4 cup sour cream
2 tablespoons lemon juice
2 to 3 tablespoons warm milk (70° to 80°)
2 tablespoons butter, softened
1 egg
2 teaspoons grated lemon peel
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
2 cups bread flour
1-1/2 teaspoons active dry yeast
LEMON SPREAD:
1 package (3 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon peel

Directions

In a measuring cup, combine sour cream and lemon juice. Add enough milk to measure 1/2 cup. In a bread machine pan, place the sour cream mixture, butter, egg, lemon peel, sugar, salt, baking soda, flour and yeast in order suggested by manufacturer. Select sweet bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
In a small bowl, combine the spread ingredients; beat until smooth. Serve with the bread. Yield: 1 loaf (1 pound) and about 1/2 cup spread.

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe. If your bread machine does not have a sweet bread setting, follow the manufacturer's directions using the basic setting.

Nutritional Facts 1 serving (1 slice) equals 110 calories, 4 g fat (3 g saturated fat), 26 mg cholesterol, 204 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Sour Cream Lemon Bread in Quick Cooking September/October 2000, p27

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