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

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

On Feb 22, 6:49*pm, 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

substitute a cup of whole milk yogurt instead of the milk. i have
several cake recipes that i make that use yogurt instead of milk & it
makes a much moister cake.

harrite & critters (faddy tabby catty who is in j j's old bed; and ms
tabby ann, who is now living in the closet in my bedroom)

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

On Feb 23, 8:31*am, PickyJaz > wrote:
> 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- Hide quoted text -
>
> - Show quoted text -
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.

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.

>
> Mix second sugar and juice for the glaze; slowly drizzle over the
> still warm bread. *Refrigerate loaf for at least one hour before
> slicing.

another suggestion for the glaze. heat up about 1/2 cup of a thick
jam, like marmalade, strawberry, or whatever & pour it on top of the
cake when it cools down a bit...then punch holes in the top to let it
sorta seep down. i used ms bev's home made mango, ginger, coconut jam
on the top & it was a winner.

Harriet & critters (faddy tabby catty who is always around; and ms
tabby ann...who lives in the back of the closet)