Thursday, July 21, 2016

#3925 - Cherry Lemon Sweet Bread

(by Shirley McNevich)

2 cups flour
1 cup white sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
1 cup milk
1/3 cup canola or OR melted butter
2 tsp. vanilla
1/2 cup chopped dried cherries
1/2 cup golden raisins
2 tsp. lemon zest
Glaze: 1/2 cup Domino's powdered sugar; 1 tsp. lemon zest; 1 tsp. lemon juice (more if needed)
turbinado sugar

Place the golden raisins in a saucepan and cover them with water--bring to a boil over medium heat. Once boiling, cook them for 5 minutes, then drain them well. Grease the whole inside of a bread loaf pan. In a bowl add flour, white sugar, baking powder, salt and baking soda--stir. In a separate bowl add the egg, milk, oil/melted butter and vanilla--stir well. Add the cherry pieces, drained raisins and 1 tsp. lemon zest--stir. Add the wet mixture to the dry mixture--stir just until moistened. Pour the batter into the greased bread loaf pan. Sprinkle turbinado sugar over the top (optional). Bake at 350 degrees for 1 hour--test with a toothpick for doneness. Cool for 10 minutes, then remove the bread and place it on a wire rack to cool completely. Once cooled, wrap the bread loaf in foil and leave it on the counter overnight. The next day, in a bowl add the powdered sugar, 1 tsp. lemon zest and 1 tsp. lemon juice--stir well. If glaze is too thick add a little more lemon juice the stir again. Unwrap the loaf, place it on a plate and drizzle the loaf with the lemon glaze before cutting and serving.

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