Versatile Lemon Quick Loaf

Product :saffron
Category : deserts
Nº of Portions :0
Origin : Germany
Source : From the book ?WILD ABOUT SAFFRON?

Method :
Powder threads and work into chilled butter. Cream in sugar, then eggs, one at a time. Sift dry ingredients together. Mix lemon juice and zest with water and add, alternately with dry ingredients, to batter. Do not over mix. Preheat oven to 175ºC. Pour batter into greased & floured bread pan or muffin tin. Bake about 50 minutes until lightly browned. Check after 40 minutes. Cool in pan 10 minutes, then turn onto cooling rack.
Advice :
Suggested uses: breakfast, lunch or dinner bread, base for tomato canapés, bread pudding.
2 cups unbleached white flour (200g)
½ teaspoon saffron threads
½ cup butter (115g)
¾ cup sugar (150 g)
¾ cup water (180 ml)
2 eggs
Grated zest of one lemon
2 teaspoons lemon juice
½ teaspoon salt
2 teaspoons baking powder

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

web maps