Comments on: braided lemon bread

By: Daniela

Daniela — Mon, 14 May 2012 05:35:12 +0000

Yayyy thank you so much for this beautiful recipe! I made it today for Mother’s Day and it turned out pretty well. Unfortunately, I used the written proportion of yeast but active dry, which I guess from reading the comments I should have used more of. Maybe that would have made the dough “fluffier.” Also, next time, I would add a bit more sugar to the dough to make it sweeter and/or more filling… but hey, you live and learn! This is my first time ever baking something like a bread, or anything with yeast really, so I was happy with how it turned out. :)

By: kate

kate — Sun, 08 Apr 2012 15:03:06 +0000

Thanks for such a great recipe. Just made a vegan gluten free version. Looks great, we’ll see how it tastes!

By: Lynn

Lynn — Tue, 27 Mar 2012 20:53:58 +0000

Just made this and it turned out great!! Way easier than I thought it would be. Also, DEFINITELY fold it on the surface you are baking it on, ie parchment paper. Once you have the filling in, it is very hard to move.

By: Mariana Florit

Mariana Florit — Sun, 05 Feb 2012 06:11:20 +0000

AH! I just finished baking this, and while it’s tasty and awesome, the whole thing SPLIT right down the middle. It looks a little like a rack of ribs! I think perhaps my dough was off to start with – you wrote that your dough was very sticky, but mine was quite smooth and not sticky at all, so it didn’t stick together when I pulled the “legs” together.

By: Pamela Joy

Pamela Joy — Mon, 02 Jan 2012 19:21:51 +0000

A lovely brunch bread. I opted to make the dough by hand and, though I weighed the flour for accuracy, the resulting dough was far too wet and sticky to knead, even using the “slapping” method. I lightly floured my hands and kneading surface and that did the trick. My best tip: salvage the little dough scraps you cut from the corners and form a cheese-and-lemon-filled pinwheel danish for the cook: http://www.facebook.com/photo.php?fbid=1753209327572&set=a.1753201967388.51419.1759080650&type=3&theater

By: Maggie

Maggie — Mon, 26 Dec 2011 19:52:57 +0000

I made this for Christmas day brunch. It took over two hours for the first rise. I’m not very experienced with yeast breads — maybe my apartment was too cold? Worth the wait though–it baked up beautifully. I also made extra filling, heh. And I had a cold slice from the fridge this morning and thought it still excellent. Thanks and happy holidays!

By: Sara in Key West

Sara in Key West — Thu, 13 Oct 2011 17:40:54 +0000

This was really yummy, but next time I would double both the fillings because they were so good. Thanks for the super-simple lemon curd recipe, that’s the easiest I’ve ever seen it done.
Sara

By: stephenie w

stephenie w — Mon, 03 Oct 2011 00:42:55 +0000

Just made this today for the second time. It’s a wonderful recipe and I feel like a baker when I make it, even though I’m not!
I made a filling out of blueberries, almond paste, sugar, butter and an egg. It’s delish!
TY

By: Vera G.

Vera G. — Sun, 02 Oct 2011 17:17:22 +0000

I made this bread for a brunch today and found out I needed a full 1/2 cup flour more to make the dough at all kneadable. As I had the same issue with a challah recipe from “Vegetarian Cooking for Everyone” I was making the same day, it made me wonder whether it could be due to some difference between European and American flours? (I live in the Netherlands) However, adding about 1/5 amount flour solved the problem and the breads turned out beautifully, so thanks for the idea!

By: Isaaks of Salem

Isaaks of Salem — Sun, 28 Aug 2011 16:17:42 +0000

Made this during Hurricane Irene, it is in the oven right now, took about 3 hours start to finish, but DAMN is it going to be a GREAT hurricane lunch! Good bye Irene!

I made my sponge with honey rather than sugar, that was the only substitution (oh, and no lemon curd, just the sweet cream cheese) still probably going to come out perfect.

I also put it on a hot pizza stone to cook, rather than a ‘normal’ backing pan, hoping the bottom doesn’t burn. We’ll see soon enough!
Thanks again!
Ian