Lemon-Glazed Sticky Bread
from Heather Van Vorous
This bread is tart, sweet, and intensely lemony. Though it’s luscious and rich, it’s low-fat and can also be made dairy-free. Don’t forget the glaze – the bread just isn’t the same without it. It freezes very well, so I always double the recipe.
Makes one 9 x 5″ loaf, 16 slices per loaf
3/4 cup milk (can use rice or soy milk as well)
2 teaspoons apple cider vinegar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/4 cup plus 2 tablespoons canola oil
2 eggs (or 1/2 cup Egg Beaters or 4 egg whites)
zest from 2 lemons, minced
strained juice from 2 lemons
3 tablespoons granulated sugar
- Preheat oven to 350 F. In a medium bowl add vinegar to milk and stir well (this will “sour” the milk); set aside. Sift dry ingredients into large bowl. Whisk well to combine. Add to sour milk the oil, eggs, and zest. Whisk well until thoroughly combined. Add wet ingredients to dry with a few swift strokes by hand just until blended.
- Pour batter into a non-stick loaf 9×5″ pan sprayed with cooking oil. Bake for about 1 hour or until a toothpick or cake tester inserted into the center of the loaf comes out clean.
- While bread is baking, stir glaze ingredients together until sugar dissolves. When bread is done, and while it is still hot from the oven, run a sharp knife around the edges of the pan to loosen the loaves, and prick bread carefully all over with a thin wooden or metal skewer. Pour glaze over bread, and cool in pan on rack. Bread tastes even better the next day.
Lemon Oregano Chicken
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon olive or canola oil
1 teaspoon dried oregano
2 to 3 cloves garlic, crushed
4 boneless, skinless chicken breast halves
Combine all marinade ingredients. Add chicken breast halves to the marinade. Marinate in the refrigerator for at least 2 hours. Grill until done (about 4-5 minutes on a George Foreman grill).