69 lemon bread dough Recipes

bread, flour (i use oat bran , but any kind will do), baking powder, room temp. or soft butter (any shortening will suffice), sugar (i use raw , but any sweetening will do = to 1/2 cup ), lemon zest (i like this but you can omit if you don tsp have on hand), eggs (either pre-scramble in a separate bowl or mix inside of bananas + mixture.), throw away ripe bananas (mine were starting to ferment. i had 3 medium black bananas), shredded coconut, coconut for top of bread dough ( ), coconut custard, coconut custard mix (i had an old mix kicking around, in a jell-o type box), milk (i use 2% when i use dairy. next time i ll use almond .)

frozen bread dough, butter, melted, sugar, cream cheese, softened, grand marnier or 2 tsp orange liqueur, egg, lemon , zest of, icing sugar, fresh lemon juice

head garlic, water, grated lemon rind, fresh lemon juice, dried rosemary, salt, pepper, frozen bread dough, thawed, egg, lightly beaten, kosher salt

warm water, sugar, instant yeast, unbleached all-purpose flour, plain yogurt (not greek) or 3/4 cup vanilla yogurt (not greek), unsalted butter, softened, eggs, beaten, sugar, salt, vanilla extract or 2 tsp king arthur buttery sweet dough flavoring, unbleached all-purpose flour, egg, water, salt, pearl sugar (optional) or sparkling white sugar (optional), cream cheese, softened, sugar, sour cream, fresh lemon juice, unbleached all-purpose flour, prepared lemon curd

rhodes frozen bread dough or 12 rhodes dinner rolls, thawed to room temperature, butter, melted, minced fresh chives, minced fresh parsley, minced fresh lemon thyme, minced fresh basil, shredded fresh parmesan cheese, ground black pepper

rhodes frozen bread dough or 12 rhodes dinner rolls, thawed to room temperature, butter, melted, minced fresh chives, minced fresh parsley, minced fresh lemon thyme, minced fresh basil, shredded fresh parmesan cheese, ground black pepper

lemon sticky buns, frozen bread dough, thawed - i use homemade, sugar, light corn syrup, margarine, grated lemon peel, lemon juice, margarine, sugar, nutmeg, cinnamon, in a saucepan , combine 1/2 cup sugar, corn syrup, spread, lemon peel, lemon juice. cook and stir just until sugar dissolves and mixture boils. pour into prepared 13 x 9 pan. on a lightly floured surface, roll dough to 16 x 8 rectangle. brush with 2 tbsp spread. in a mixing bowl, combine remaining sugar, nutmeg, and cinnamon. sprinkle over dough. beginning with long side, roll up jelly-roll fashion and seal edge. cut into 16-1 slices. place, cut side down, atop sugar mixture in pan. cover and let rise in a warm place until nearly double in size (30 to 45 minutes). bake in 375of oven for 25 minutes. remove from oven and immediately loosen sides and turn onto wire rack.

rhodes white bread dough, thawed to room temperature, neufchatel or cream cheese, softened, powdered sugar, lemon extract, zest from 1 lemon, egg, beaten, white icing, purple, green and gold sugar sprinkles

frozen white or sweet bread dough, thawed, sugar, grated lemon peel, ground nutmeg, butter, melted

garlic bulb, water, grated lemon rind, fresh lemon juice, dried rosemary, salt, pepper, frozen bread dough, thawed, egg, lightly beaten, kosher salt

frozen white bread dough, pitted kalamata olives, capers, fresh lemon juice, dried thyme, canned anchovy fillets, garlic cloves, peeled

water, butter, eggs, bread flour, sugar (use larger amount for king cake), ground dried lemon peel, saf yeast, salt, vital wheat gluten or 1 tbsp bread enhancer, butter (optional) or 4 tbsp margarine, melted (optional), brown sugar, ground cinnamon, flour or 1/4 cup oatmeal, powdered sugar, fresh lemon juice, grated fresh lemon rind, salt, water, butter

dough, bread flour, active dry yeast, milk, sugar, butter, salt, eggs, shredded apple, chopped cranberries, brown sugar, water, butter, walnuts, chopped, lemon juice, glaze, powdered sugar, vanilla extract, milk

fresh round loaf country bread (at least 3 inches high; preferably sour dough), unsalted butter, well softened, mild honey, fresh lemon juice, creme fraiche

bread dough, loaves, ground beef, thawed, onion, chopped, garlic clove, crushed, salt, lemon pepper, cabbage, chopped, worcestershire sauce, caraway seeds (optional), butter, melted

sourdough starter (no substitute), water, all-purpose flour, butter or 1/2 cup margarine, softened, egg, honey or 3 tbsp sugar, vanilla extract, milk, water, instant potato flakes, buttermilk or 3/4 cup sour cream or 3/4 cup plain yogurt, all-purpose flour, active dry yeast (do not substitute saf or instant yeast), dough enhancer, butter, softened, light brown sugar or 1 cup dark brown sugar, ground cinnamon, natural cinnamon oil , to taste, cream cheese, softened, butter, softened, powdered sugar, vanilla extract, lemon juice

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

warm water, powdered milk, salt, honey, butter, unsalted dry-roasted cashews , pieces, raisins, dried apricot, chopped in small pieces, fresh lemon zest (grated lemon peel), bread flour, dry yeast (do not use less this needs more yeast than usually used in most recipes)