On Feb 22, 8:22*pm, "Bob Terwilliger" >
wrote:
> PickyJaz wrote:
> > The recipe I used for a first time comes out really tasty. *However
> > the bread is not near moist enough, and the slices that should stay
> > whole simply crumble. With my already changes in parenths, please,
> > what could I change here?
>
> > Walnut Lemon Bread
> > 6 Tbsp. shortening (Imperial Margarine)
> > 1 cup white sugar
> > 2 eggs (Xtra Lg.)
> > 1/2 cup milk
> > 1+1/2 cups all-purpose white flour
> > 1/2 tsp. salt
> > 1 tsp. baking powder
> > 1 tsp. lemon zest (a fat one)
> > 1/2 cup chopped walnuts (toasted)
> > 1/2 cup white sugar
> > 1 lemon, juiced
> > Preheat oven to 350 degrees
> > * * Whisk together flour, salt and baking powder, set aside. *Cream
> > shortening, 1 cup sugar and eggs together until light and fluffy. *Add
> > milk altrernately with flour mixture in two parts; mix well. *Stir in
> > lemon zest and nuts. *Pour batter into greased and floured 9x5" loaf
> > pan; bake bread for 60 minutes and allow to cool in the pan for 5
> > minutes.
> > * * Mix together 1/2 cup sugar and the juice of 1 lemon to make a
> > glaze. *Remove bread from pan; (poke holes all over) drizzle the
> > sugared glaze all over (and into) the still warm bread.
>
> > This lemon bread came out really flavorful, just too, too dry. *Thanks
> > for help, Picky
>
> The most likely culprit was too much flour. Flour settles in the bag or
> canister, and measuring packed flour as opposed to sifted flour can make a
> *big* difference. To get the amount appropriate for the recipe, you should
> sift a bunch of flour out, and measure the flour for the recipe from that
> heap of sifted flour.
>
> Another possible problem is the size and juiciness of the lemon you were
> using, but in the Northern Hemisphere this is the time of year when lemons
> are at their best, so that possibility can be discounted.
>
> Sugar is a moistening agent in pastries; it attracts and holds water and
> adds tenderness.
>
> With those factors in mind, to make a moister quick bread I'd cut down on
> the flour (either by pre-sifting or by measuring out less, say 1 1/4 cups)
> and add a couple tablespoons of sugar. Personally, I'd change the
> shortening/margarine to butter, but that probably wouldn't have any effect
> on the crumbling.
Bob, with the combination of yours and critter's suggestions, I do
think I now have good answer. Flour was fresh but not first sifted.
I will try first sifting as well as reducing the amount next time.
Adding sugar certainly couldn't hurt, as my lemon tree offers not the
sweeter Meyer sort, but still extremely juicy ones that I am always
looking to use as well as give away. I do use butter in most all
cake, cookies or breads, but I did like the margarine substitute here,
though mostly for using up some of an uncommon product over-buy.
Thanks for the tell of sugar attracting/holding water, I did not know
that.

critters & you, thanks for this: substitute a cup of whole milk
yogurt instead of the milk. I did give thought to using up some
vanilla yogurt in place of the milk, because of having some I do not
care for the too bland flavor of. Based on your proven, next time I
will not hesitate swapping yogurt for milk.

So much thanks to both your suggestions, yours and Bob's....Picky