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Walnut-Swirl Lemon Loaves

Here's a rich yeasty loaf, swirled with walnuts, that's a treat any time of year. Drizzled with a light lemony glaze, it also makes a lip-smacking yuletide gift.

36 ServingsPrep: 25 min. + rising Bake: 30 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup sugar
1/4 cup canola oil
2 teaspoons salt
1 teaspoon grated lemon peel
2 eggs
4-1/4 to 4-3/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
1-1/2 cups chopped walnuts
2 tablespoons butter, melted
GLAZE:
2-1/3 cups confectioners' sugar
2 tablespoons milk
1 tablespoon lemon juice

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
oil, salt, lemon peel, eggs and 2 cups flour, beat until smooth.
Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.

2 of 2

Walnut-Swirl Lemon Loaves (continued)

Directions (continued)

Punch dough down. Turn onto a lightly floured surface; divide in
thirds. Roll each portion into a 13-in. x 12-in. rectangle. Combine
condensed milk and lemon juice until blended; spread over dough to
within 1/2 in. of edges. Sprinkle with walnuts.
Roll up jelly-roll style, starting with a long side; pinch seams to
seal and tuck ends under. Place seam side down on greased baking
sheets. Cover and let rise in a warm place until doubled, about 40
minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from
pans to wire racks; brush with butter. Cool completely.
For glaze, combine confectioners' sugar and milk until smooth; stir
in lemon juice. Drizzle over bread. Yield: 3 loaves (12 slices
each).

Nutrition Facts: 1 serving (1 slice) equals 189 calories, 7 g fat (2 g saturated fat), 18 mg cholesterol, 158 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.