Recipe by Stella Mae
READY IN: 46mins
YIELD: 1 loaf




  • Combine 1/4 cup water, yeast and 2 tablespoons of the flour; cover with a cloth and let rise in a warm place for 10 minutes.
  • Mix eggs, water, milk, sugar, salt and lemon extract together; add yeast mixture.
  • Add remaining flour until damp; add butter.
  • Knead until smooth.
  • Cover with a cloth, set in warm place, let rise until doubled in bulk.
  • Roll out dough.
  • Spread filling on dough; roll up like a jelly roll.
  • Lightly grease a large, oblong baking pan-- a jellyroll pan or sheet cake pan that is 10"x15" or 9"x13" in size.
  • "Snake"this long, jellyroll around and around the pan beginning in the center and working outward.
  • Cover with a cloth and let rise for 30 minutes.
  • Bake at 350F for 1 hour-- test for doneness by sticking a table knife deep into the center of the loaf.
  • When the knife comes out clean, the bread is ready.
  • Be careful not to overbake!
  • Cool on a cake rack before slicing.
  • Keeps well in a covered container in the fridge.