48 | bountiful bread basket
LEMON-TWIST LOAVES
audrey thibodeau, mesa, arizona
These lovely loaves taste as good as they look.
They’re really worth the extra effort and make nice
holiday gifts.
2 packages (1/4 ounce each) active dry
yeast
2 cups warm water ( 110° to 115°), divided
3 cups sugar, divided
1 cup butter, melted and cooled, divided
3/4 teaspoon salt
1 egg
1 egg yolk
7 cups all-purpose flour
1 cup sliced almonds, chopped
3 tablespoons grated lemon peel
GLAZE:
3 cups confectioners’ sugar
3 tablespoons grated lemon peel
1 teaspoon lemon extract
3 to 4 tablespoons milk
1 cup sliced almonds, toasted
1 In a large mixing bowl, dissolve yeast in 1/2
cup warm water. Add 1 cup sugar, 1/2 cup
butter, salt, egg, egg yolk and remaining
water. Beat until blended. Add 4 cups flour.
Beat until smooth. Stir in enough remaining
flour to form a soft dough.
2 Turn onto a floured surface; knead until
smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to
grease top. Cover and refrigerate for 8 hours.
3 Punch dough down. Turn onto a lightly
floured surface; divide into thirds. Roll
each piece into a 16-in. x 10-in. rectangle.
Spread remaining melted butter over
dough. Combine the chopped almonds,
lemon peel and remaining sugar; sprinkle
over butter. Roll up jelly-roll style, starting
with a long side; pinch seams and ends to
seal. Place seam side down on greased
baking sheets. With a knife, cut loaves in
half lengthwise to within 1 in. of one end.
Holding the uncut end, loosely twist strips
together. Cover and let rise until doubled,
about 1-1/2 hours.
4 Bake at 350° for 25-30 minutes until bread
sounds hollow when tapped. Remove from
pans to wire racks. Combine confectioners’
sugar, lemon peel, extract and enough milk
to achieve spreading consistency; spread
over warm bread. Sprinkle with toasted
almonds.
Yield: 3 loaves ( 12 slices each).
SWEET POTATO BISCUITS
nancy daugherty, cortland, ohio
The recipe for these mild-tasting biscuits was
my grandmother’s. They’re a family favorite that
we always serve at Thanksgiving.
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup shortening
1 can (15-3/4 ounces) sweet potatoes
3/4 cup milk
1 In a large bowl, combine the flour, baking
powder and salt. Cut in shortening until
mixture resembles coarse crumbs. In
another bowl, mash the sweet potatoes
and milk. Add to the crumb mixture just
until combined.
2 Turn onto a floured surface; knead 8-10
times. Roll to 1/2-in. thickness; cut with a
2-1/2-in. biscuit cutter. Place on ungreased
baking sheets.
3 Bake at 425° for 8-10 minutes or until
golden brown. Remove to wire racks.
Serve warm.
