"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

SOUR CREAM LEMON BREAD (BM) Recipe

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This recipe for SOUR CREAM LEMON BREAD (BM), by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Sunday, June 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. sour cream
2 T. lemon juice
2-3 T. (70-80 degree) milk
2 T. butter or marg. softened
1 egg
2 t. lemon peel grated
2 T. sugar
1 t. salt
1/4 t. baking soda
1 1/2 t. dry yeast

Directions:
Directions:
In a cup, combine sour cream and lemon juice; ad
enough milk to measure 1/2 c. In BM, place sour cream mixture, butter, egg, lemon peel, sugar, salt, soda, flour and yeast in order suggested by manufacturer. Select sweet bread setting and crust color and loaf size if available. Add flour or water if needed.


Number Of Servings:
Number Of Servings:
1-1lb. loaf
Personal Notes:
Personal Notes:
Delicious served with Lemon Spread-
1 3oz. cream cheese softened
1/4 c. conf. sugar
1 T. lemon juice
1 T. lemon peel
BEAT UNTIL SMOOTH AND SERVE WITH BREAD!

 

 

 

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