Sour Cream Lemon Bread 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 Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Sour Cream Lemon Bread cont. 1/4 cup confectioners' sugar 1 tablespoon lemon juice 1 teaspoon lemon peel 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 mixing bowl, combine the spread ingredients; beat until smooth. Serve Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008

	Sour Cream Lemon Bread with the bread. 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. Yield: 1 loaf (1 pound) and about 1/2 cup spread. Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008