Lemon Pepper Bread Abm

mersaydees's Note:

Based on a recipe from Lora Brody's & Millie Apter's cookbook, Bread Machine Baking. The introduction states: "Lemon pepper is a spice blend that is available in specialty food shops, especially those that sell Middle Eastern foods. High-gluten flour can be found in health food stores." This recipe is geared toward the Zojirushi machine; if you try this and have a DAK, Welbilt, Hitachi, Panasonic, National, Regal, Maxim, Sanyo, Small Welbilt, or Small Panasonic/National machine, just zmail me and I'll communicate somehow the recommendations for whichever of those machines you're using.

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Yield: 1 loaf

• 1 tablespoon vegetable oil
• 1 extra-large egg
• ½ cup cream-style cottage cheese
• ½ cup sour cream
• 2 lemons, zest of , grated
• 1 teaspoon salt
• 1 ¼ teaspoons lemon pepper
• ¼ teaspoon baking soda
• 2 cups unbleached white flour
• ½ cup hi-gluten flour
• 2 ½ teaspoons yeast
• 3 tablespoons water
• 1 tablespoon dry buttermilk

Directions:

1. Add all ingredients to the machine in the order recommended by its manufacturer.
2. Program for Basic White Bread, or a similar setting, and press start.

Reviews

[Cookgirl]

Used the ABM on the dough cycle and made twelve rolls. Shaped rolls, placed them on baking stone, covered with tea towel and allowed to proof in a warm oven for close to thirty minutes. Baked at 375� for 15 minutes. Easy/perfect! Thanks for posting. Very zippy taste! Went well with Tomato Cilantro Soup . Reviewed for ZWT 6.

[Annacia]

Great recipe. I made 8 buns from it and even though I used a large egg, fat free cottage cheese and sour cream I still got lovely light and moist buns. The flavor has character and a bit of a bite, They will make excellent sandwich buns.

[Karen Elizabeth]

A very good tasty bread that worked perfectly in my ABM, quite a distinctive taste that DH and I really enjoyed. it keeps well too, and has very good slicing texture. Let me admit, however, that I hadn't realised I was out of white bread flour, and so I experimented, using a combination of rye and brown bread flour, probably about half and half. This worked well, but it did mean that my final loaf (I only use the dough cycle on my machine, then take it out, shape it and let it rise, before baking), did have more of a flattish rye bread presentation. Nonetheless, we very much enjoyed this loaf, and I hope you will forgive my unexpected change! Thanks, mersaydees, this loaf was made for the NA*ME tag game.