Lemon-Twist Loaves Recipe
Lemon-Twist Loaves Recipe photo by Taste of Home

Lemon-Twist Loaves Recipe

Publisher Photo
Christmas at our house just wouldn't be the same without this mouthwatering tangy twist with its pretty glaze.—Audrey Thibodeau, Gilbert, Arizona
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES:36 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES: 36 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 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 McCormick® Pure Lemon Extract
  • 3 to 4 tablespoons milk
  • 1 cup sliced almonds, toasted

Nutritional Facts

1 slice equals 274 calories, 8 g fat (4 g saturated fat), 26 mg cholesterol, 104 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large 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 dough.
  2. 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.
  3. 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.
  4. 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).
Originally published as Lemon-Twist Loaves in Country Woman Christmas Annual 2003, p21

Nutritional Facts

1 slice equals 274 calories, 8 g fat (4 g saturated fat), 26 mg cholesterol, 104 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Lemon-Twist Loaves

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 27, 2011

"Delicious bread! Will definitely be making this recipe again."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT