Lemon-Twist Loaves Recipe

Lemon-Twist Loaves Recipe


2 packages (1/4 ounce each) active dry yeast

2 cups warm water (110° to 115°)

3 cups sugar, divided

1 cup butter, melted and cooled, divided

3/4 teaspoon salt

1 egg

1 egg yolk

7 cups all-purpose flour

1 cup sliced almonds, chopped

3 tablespoons grated lemon peel


3 cups confectioners’ sugar

3 tablespoons grated lemon peel

1 teaspoon lemon extract

3 to 4 tablespoons milk

1 cup sliced almonds, toasted

How to make it

In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 cup sugar, 1/2 cup butter, salt, egg, egg yolk and remaining water. Beat until blended. Add 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning over once to grease top. Cover and refrigerate for 8 hours.

Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each piece into a 16-in. x 10-in. rectangle. Spread remaining melted butter over dough. Combine the chopped almonds, lemon peel and remaining sugar; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. With a knife, cut loaves in half lengthwise to within 1 in. of one end. Holding the uncut end, loosely twist strips together. Cover and let rise until doubled, about 1-1/2 hours.

Bake at 350° for 25-30 minutes until bread sounds hollow when tapped. Remove from pans to wire racks. Combine the confectioners’ sugar, lemon peel, extract and enough milk to achieve spreading consistency; spread over warm bread. Sprinkle with toasted almonds.
Yield: 3 loaves (12 slices each).