Quick- LEMON-LIME TEA BREADS
List of Ingredients
For bread:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/4 cups granulated sugar
2 teaspoons grated lemon zest (colored portion of peel)
2 teaspoons grated lime zest
1 1/2 teaspoons vanilla
3 large eggs
1/2 cup buttermilk
For glaze:
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/2 cup granulated sugar
Recipe
Preheat oven to 350 degrees. Butter 3 (5 3/4-by-3 1/4-by-2-inch) loaf pans or 1 (9 1/2-by-3 3/4-by-3-inch) loaf pan.
To prepare bread: Sift together flour, baking powder and salt in small bowl.
With mixer, beat butter, sugar, zests and vanilla until fluffy, about 3 minutes. Beat in eggs, 1 at a time. Beat in buttermilk. Add flour mixture and beat just until combined. Do not overbeat.
Divide batter among the loaf pans. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. (If using large loaf pan, bake 55 to 60 minutes.)
While breads are baking, prepare glaze: Combine juices and sugar in small saucepan. Bring to a boil. Reduce heat and simmer 3 minutes or until sugar dissolves. Keep warm.
When bread is done, poke top all over with toothpick; brush with some of glaze. Let cool on rack 5 minutes, then turn out of pan. Poke holes all over bottoms and sides of bread. Brush with remaining glaze. Let cool completely, right side up. Wrap in plastic wrap and refrigerate up to 10 days or overwrap in foil and freeze up to 2 months.
Yield: 3 small loaves or 1 large loaf.
From St. Louis Post-Dispatch 12/11/00
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