Bo Jia - Lemons
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La Belle Cuisine - More Bread Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith,"


Luscious Lemon Bread &
Key West Coconut Bread




"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating

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Friday, November 10, 2006

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Luscious Lemon Bread

3/4 cup butter
1 1/4 cups granulated sugar
3 eggs
2 1/4 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
Grated zest of 1 lemon
3/4 cup chopped nuts

1/2 cup lemon juice
3/4 cup confectioner's sugar

Preheat oven to 300 degrees F. Cream butter and granulated sugar. Beat in eggs. Combine dry ingredients and add to mixture alternately with buttermilk. Mix well and stir in lemon zest and nuts. Pour into a greased and floured 9-by-5-by-3-inch bread pan. Bake 80 minutes. Cool 15 minutes in pan. Remove from pan to a cooling rack.
For glaze, combine lemon juice and confectioner's sugar. When sugar dissolves, pierce top of loaf in a number of places with a toothpick and
spoon glaze over top.


Coconut Bread
Casa Marina - Key West
Gourmet December 1989

3/4 cup plus 2 tablespoons sugar
1 large egg
2 tablespoons peanut oil
3 tablespoons canned cream of coconut
1 cup milk
1 teaspoon coconut extract
3 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt

In a bowl with an electric mixer beat together the sugar, egg, oil, cream of coconut, milk and coconut extract for 1 minute.
Into a large bowl sift together the flour, baking powder and salt. Stir the
milk mixture into the flour mixture and pour the batter into a greased loaf pan, 9-by-5-by-3-inches. Bake the bread in a preheated 325-degree F.
oven for 55 minutes, or until it is pale golden around the edges, and let it
cool on a rack.

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