Recipes for Lemon Bread and Honey Bread :)

Lemon Bread


Ingredients:

6 tablespoons unsalted butter or stick margarine, softened
1 cup light brown sugar, firmly packed
2 large eggs, beaten
1/4 cup sour cream or organic yogurt
1 tablespoon grated lemon zest
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1/3 cup chopped walnuts (optional)

Glaze

1/3 cup superfine granulated sugar
Juice of 1 lemon

Preheat the oven to 350 degrees. Lightly grease an 8 1/2-inch loaf pan.
Cream together the butter and brown sugar in a mixing bowl. Beat in eggs and
mix well. Add the sour cream and lemon zest, and beat until smooth.

In a separate bowl combine the flour, baking powder, and sea salt. Add
the dry ingredients to the wet, and mix well. Fold in chopped nuts, if desired.
Spoon the batter into the greased loaf pan, and bake for about 50 minutes, or
until a toothpick inserted into the center emerges clean.

Remove the bread from the oven, and make tiny holes in the top with a
toothpick.

In a glass measuring cup whisk together the granulated sugar and lemon
juice, until the sugar is dissolved. Slowly pour the lemon glaze on top of the loaf
while it is still warm, allowing the glaze to seep into the bread. Set
the loaf on a rack to cool for about 15 minutes. Turn it out of the pan and cool
completely.

Makes 1 loaf.





Honey Bread

1 1/2 cups buttermilk
1 cup honey
1/4 cup molasses
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups whole wheat flour
1 cup white flour
1/2 cup raisins

Preheat oven to 350 degrees.

Mix together the buttermilk, honey, molasses, baking soda, and salt.
In a separate bowl combine the whole wheat and white flour and add
to the buttermilk mixture.

Stir in the raisons and pour the batter into a greased 9 x 5 inch
loaf pan.

Bake the bread for 1 hour in preheated 350 degree oven.

Turn the loaf out of the pan and leave inverted on wire rack to cool.