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Lemon-Twist Loaves

 Lemon-Twist Loaves
Christmas at our house just wouldn't be the same without this mouthwatering tangy twist with its pretty glaze.—Audrey Thibodeau, Gilbert, Arizona
36 ServingsPrep: 30 min. + rising Bake: 25 min.

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

Directions

  • 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.
  • 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.

2 of 2

Lemon-Twist Loaves (continued)

Directions (continued)

  • 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).
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.