Prep 3 hrs
Cook 0 mins
A coworker lent me a cookbook titled "Breads of New England" by Judy Gormand. I am posting this here as reference - he needs the book back. It looks wonderful.
- 3⁄4 cup milk
- 6 tablespoons butter
- 1⁄4 cup sugar
- 1⁄3 teaspoon salt
- 1⁄2 teaspoon yeast (1 packet, dissolved in 1/4 cup water)
- 2 eggs (beaten)
- 1⁄4 cup lemon juice
- 1 tablespoon lemon zest
- 3 cups flour, scoop measured
- In a wide saucepan, combine milk 4 tbsp butter, sugar and salt. Place over medium heat and stir until butter melts. Transfer to a large mixing bowl and allow to cool.
- When mixture is barely warm to the touch, stir in the dissolved yeast and egg. Blend in the lemon juice and zest. Add 1 cup of flour and beat with a wooden spoon until smooth. Add the remaining 2 cups of flour. Dough will be moist and sticky. Cover the bowl with plastic wrap and secure with an elastic band. Set aside to rise until double in bulk.
- Melt the remaining 2 tbsp butter and pour into a 9 x 13 inch baking dish. Coat the bottom of the dish. Stir the dough own and drop by generous spoonfuls into the prepared dish, placing 3 dollops across and 5 dollops down. Cover and let rise until double.
- Bake in an oven preheated to 375°F for 20-25 minutes, or until browned.