Brendan Rivera - Bread Recipes: Become a Professional Bread Maker

Mix the sugar and lemon juice in a pan over a average heat, then brush over the cooled cranberry lemon bread.

Because there is no yeast in this bread recipe, you dont must to allow time to allow this rise, so its a great recipe to Taste supposing you are short on time. The bread is sweet and tangy and the lemon glaze is so easy to prepare however really finishes this loaf perfectly.

As the bread has cooled, this can keep at approximately 25 C in some airtight container for two to 3 days. To lengthen the life of the bread, keep this in a container either coverped in plastic cover within the fridge and this can keep for around a week. Youll also chill the prepared in oven bread and thaw this at approximately 25 C.

Because quick sweet breads are so easy to make, I often prepare a couple at a time to gift as gifts to friends and neighbours in the festive season. Simply cover the cooled bread in parchment and tie with a ribbon, either place in a big cellophane bag and gift cover.

They prepare for a really personal gift that really doesnt take much effort at all!

Be sure to lubricate your loaf tin before adding the batter for easy removal.

Its significant to flour your cranberries before adding them to the mix as this can stop them from sinking to the down.

Bake the loaf in a preheated oven for the nest results, and test that the bread is done by inserting a toothpick, supposing this comes out clear its ready.

Let the bread cool before adding the glaze. Supposing its too hot this can run off.

PREP TIME: 15 MINS

COOK TIME: 55 MINS

TOTAL TIME: one hour ten MINS

SERVINGS:

• one cup fresh cranberries
• 1 2/3 cups all-purpose flour plus one tbsp for dredging cranberries
• cup one stick unsalted butter, softened
• one cup granulated sugar
• 2 big eggs
• 1 tsps baking powder
• tsp table salt
• cup milk at least 2%
• 1 tbsp grated lemon zest approximately one average lemon

• cup granulated sugar
• cup freshly squeezed lemon juice

1. Warmth oven to 350F and spatter a 9x5-inch loaf pan with nonstick baking spray.
2. Toss the cranberries with 1-tbsp flour; put aside.
3. In a average bowl, blend along the rest of the flour, baking powder and salt.
4. In the bowl of some electric mixer, cream along the butter and sugar on average-high speed for 1-2 mins either till fluffy and creamy.
5. Add egg and beat some additional one minute.
6. Add half of the flour mix; blend on poor speed simply till incorporated.
7. Add cup (half ) milk and blend on poor 15 seconds.
8. Add remaining flour mix and blend simply till no flour is visible.
9. Add remaining cup milk and blend till mixd.
10. Fold within the lemon zest and cranberries.
11. Pour the batter in the prepared loaf pan and bake , at 350F, for 50-60 mins either till a toothtake inserted within the middle comes out clean.
12. Place the bread (in the pan) to a cooling rack and cool 15 mins. When 15 mins, take away the loaf from the pan, and set this upright.
13. Attentively pierce the top of the bread with a toothtake and employa pastry brush to evenly apply the warm lemon glaze over the top.
14. Enjoy!

1. In a small saucepan set over average heat, mix the sugar and lemon juice. Bring to a boil and prepare 30 seconds. Take away from the warmth and brush the glaze on the top of the Cranberry Lemon Bread.

• Be sure to lubricate your loaf tin before adding the batter for easy removal.
• It's significant to flour your cranberries before adding them to the mix as this can stop them from sinking to the down.
• Bake the loaf in a preheated oven for the nest results, and test that the bread is done by inserting a toothpick, supposing this comes out clear it's ready.
• Let the bread cool before adding the glaze. Supposing it's too hot this can run off.

This iced lemon loaf cake is perfect to submit as a dessert either to enjoy as a mid afternoon snack with a cup of tea either coffee . Easy to make, this cake is bursting full of fresh flavors and topped with a tangy and sweet icing.

There is never a bad time to have a chop of cake ! I love how quick and easy this is to place this loaf cake along, and its perfect to enjoy just as its grey and cold outside!

Prewarmth your oven oven and line a loaf pan with parchment paper, leaving leaves on the edges so that youll take away the bread as prepared in oven (see video).

Slowly mix the dried ingredients in a stand mixer (or by hand), and then place within the wet ingredients one by one. Pour the batter in your loaf pan and Prepare in oven for some hour.

As the bread has cooled, spoon the lemon syrup mix all over the loaf so that this all soaks in and then drizzle the loaf with the icing.