On Tue, 23 Feb 2010 10:25:45 -0800 (PST), PickyJaz >
wrote:

> Thanks to Bob and critters, You! I have re-written the recipe for a
> next bake. I love lemon anything, and this one bread has nowq become
> my always go-to for both myself, and for sharing. I do think that the
> walnuts make a big difference, as well as using the juicy glaze to
> drizzle throughout. Again, with great thanks for the help, Picky
>
> Excellent Lemon Bread
>
> 6 Tbsp. margarine (or butter, but the margarine may lend to a better
> rise)
> 1 cup, 2 fat Tbsp. sugar (first sugar amount)
> 2 large eggs
> 1 cup yogurt (or ½ cup milk)
> 1-1/4 cups sifted a-p flour
> 1/2 tsp. salt
> 1 tsp. baking powder
> 1 fat tsp. lemon zest
> 1/2 cup fine-chopped walnuts (or almonds or macadamias)
> Preheat oven to 350 degrees
> Glaze: 1/2 cup plus 2 Tbsp. sugar, all the juice of 1 lemon
>
> Whisk together flour, salt and baking powder, set aside.
>
> In a large bowl, cream margarine, first sugar and eggs together until
> light and fluffy.
>
> Add yogurt/milk alternately with flour mix in two parts; mix well.
>
> Stir in lemon zest and nuts. Pour batter into greased-floured 9x5”
> loaf pan to bake for 60 minutes, and then allow the bread to cool in
> pan for just five minutes.
>
> Turn bread out onto rack and prick all over the bottom with a skewer
> for the sugared juice glaze to drizzle inside.
>
> Mix second sugar and juice for the glaze; slowly drizzle over the
> still warm bread. Refrigerate loaf for at least one hour before
> slicing.
>
I think you'll find yogurt makes a nice moist final product. You
could even substitute yogurt for the butter portion. I've done that
with scones and they are wonderful... not dry and crumbly, not puffy
and cakelike.

--
I love cooking with wine.
Sometimes I even put it in the food.