Sour Cream Lemon Bread

I’m a bread baker, so I had to try this different lemon and sour cream flavored yeast bread.  The recipe is for a bread machine (follow your machine directions for sweet dough); so it only makes a small 1 pound loaf.   One large lemon is enough for this recipe. 

I don’t want to give kitchen space to a bread machine anymore, as I usually only used it to mix dough anyway, so I reworked the recipe to make it in my food processor.  I baked it in a 3 x 7” bread pan, and it still made a very small loaf – just right for tea bread.  The spread was delicious, although you don’t really need it.            

Sour Cream Lemon Bread

     ¼  Cup  Sour Cream

  2       Tablespoons  Lemon Juice

  3       Tablespoons  Milk

  2       Cups  Bread Flour -- 9 ounces

  2       Tablespoons  Butter -- softened

  1       Teaspoon  Salt

     ¼ Tablespoon  Baking Soda

  2      Tablespoons  Sugar

  1 ½ Teaspoons  Instant Yeast

  1       Large  Egg

  2       Teaspoons  Lemon Peel -- grated

                        Lemon Spread

  3       Ounces  Cream Cheese -- softened

     ¼ Cup  Powdered Sugar

  1       Tablespoon  Lemon Juice

  1       Teaspoon  Lemon Peel -- shredded

  1       Each  Lemon

1. Combine sour cream and lemon juice.  Add enough milk to measure 1/2 cup.  Warm liquids to 110°.
2. In food processor with a steel blade, combine bread flour, butter, salt, baking soda, sugar, instant yeast, egg and lemon peel. (This is not enough dough for the dough blade)
3. Pour warm liquid into processor while running, adding just as fast as flour can absorb it.  Process until mixture starts to form a ball.  Process an additional minute. 
4. Let dough rest, right in the covered processor bowl, in a warm place for 10 minutes.
5. Turn out on board and shape into a loaf.  Place in a greased 3 x 7" loaf pan and let rise until almost doubled.  It takes about 30-40 minutes.  It won’t fill the pan to the top.
6. Bake at 400° for about 30 minutes, or until bread reaches 190-200° with an instant-read thermometer stuck in the end of the loaf.  Turn out onto rack to cool.
7. Serve with spread  that has been mixed with an electric mixer until smooth (about 1/2 cup total).

   "Taste of Home Holiday Recipe Card Collection 2002"

 Per Serving: 122 Calories; 5g Fat (34.7% calories from fat); 3g Protein; 17g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 231mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.