Lemon Twisty Loaf

May 18, 2009 at 5:49 PM Leave a comment

Lemon Twist Loaf

Lemon Twist Loaf

 Photo taken by Daniel M, for more photos, see:  http://www.flickr.com/photos/f1daniel/

I was excited to try this bread, as it looked very attractive in photos.  The twisting wasn’t too difficult, and it sure ended up looking great.  The finished bread was tasty, sweet and airy.  I apologize for the fractions in the recipe – the original recipe this was based on was for three loaves – much too many for me to try and eat!  Click below to see the recipe and nutritional informationIngredients:

For the Bread… 

  • 2/3 of one package (1/4 ounce for full package) of active dry Yeast
  • 2/3 cup of warm water (divided)
  • Pinch of white sugar
  • 3/4 cup splenda (or white sugar)
  • 1/3 cup unsweetened applesauce
  • 1/4 teaspoon salt
  • 1 Egg
  • 1.25 cups whole wheat flour (you can omit and increase the all purpose flour to 2.25 cups if necessary)
  • 1 cup all purpose flour
  • 1 tablespoon grated lemon zest
  • 1/3 cup sliced almonds

For the Glaze (Optional)… 

  • 0.5 cup of powdered icing sugar
  • 1 tablespoon grated lemon zest
  • 0.25 tablespoon milk
  • 0.5 tablespoon lemon juice
  • 1/4 cup sliced almonds


For the Bread…

  1. Dissolve the yeast in 1/3 cup warm water and the pinch of white sugar
  2. Add half of the sugar and applesauce.  Add the salt, egg, and remaining water and beat until blended.  Add 1.25 cup of whole wheat flour and beat until smooth.  Stir in enough of the remaining all purpose flour to form a soft dough
  3. Knead the dough on a floured surface for about 6 minutes.  Place it in a greased bowl, and allow it to rise in a warm place for approximately 1.5 hours
  4. Punch down the dough.  On a floured surface, roll the dough into a 16″ x 10″ rectangle.  Spread it with the remaining applesauce.
  5. Combine the sliced almonds, the lemon peel and the remaining sugar and sprinkle over the applesauce.
  6. Roll the rectangle up, jelly roll style, starting with a long side.  Press the dough to seal the seam and ends.  Place the roll, seam side down, on a baking sheet covered with parchment paper.
  7. Using a knife to cut the roll in half, lengthwise, leaving one end joined together (you will now have two ‘ropes’ joined at one end).  Twist the two ropes together loosely.
  8. Cover and leave the loaf to rise in a warm area until doubled (approximately 1.5 hours)
  9. Bake the loaf at 350F for 25 to 30 minutes.  The bread should sound hollow when tapped.  Let the bread cool on a wire rack.

For the Glaze (optional)…

  1. Combine the powdered sugar, lemon peel, lemon juice and enough milk to achieve a thick icing.  Spread over the warm bread and sprinkle with almonds for decoration.  You can also add strips of lemon rind.
  2. Enjoy!

Nutritional Information:
(Based on 12 slices per loaf, with glaze and almond topping)

Calories: 140
Fat: 2g

(Recipe based on “Lemon Loaves” from Taste of Home Best Holiday Recipes 2007)


Entry filed under: Baking, Breads - Yeast.

Lemon Chiffon Cake Cinnamon Carrot Bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

May 2009
    Jun »

Flickr Photos


%d bloggers like this: