Comments on: braided lemon bread http://smittenkitchen.com/2010/05/braided-lemon-bread/ Sat, 11 Feb 2012 20:58:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Mariana Florit http://smittenkitchen.com/2010/05/braided-lemon-bread/#comment-1567732 Mariana Florit Sun, 05 Feb 2012 06:11:20 +0000 http://smittenkitchen.com/?p=6313#comment-1567732 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. 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 http://smittenkitchen.com/2010/05/braided-lemon-bread/#comment-1398648 Pamela Joy Mon, 02 Jan 2012 19:21:51 +0000 http://smittenkitchen.com/?p=6313#comment-1398648 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 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 http://smittenkitchen.com/2010/05/braided-lemon-bread/#comment-1357596 Maggie Mon, 26 Dec 2011 19:52:57 +0000 http://smittenkitchen.com/?p=6313#comment-1357596 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! 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 http://smittenkitchen.com/2010/05/braided-lemon-bread/#comment-996991 Sara in Key West Thu, 13 Oct 2011 17:40:54 +0000 http://smittenkitchen.com/?p=6313#comment-996991 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 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 http://smittenkitchen.com/2010/05/braided-lemon-bread/#comment-966341 stephenie w Mon, 03 Oct 2011 00:42:55 +0000 http://smittenkitchen.com/?p=6313#comment-966341 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 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. http://smittenkitchen.com/2010/05/braided-lemon-bread/#comment-965524 Vera G. Sun, 02 Oct 2011 17:17:22 +0000 http://smittenkitchen.com/?p=6313#comment-965524 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! 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 http://smittenkitchen.com/2010/05/braided-lemon-bread/#comment-864503 Isaaks of Salem Sun, 28 Aug 2011 16:17:42 +0000 http://smittenkitchen.com/?p=6313#comment-864503 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 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

]]> By: Mandy http://smittenkitchen.com/2010/05/braided-lemon-bread/#comment-862343 Mandy Sat, 27 Aug 2011 15:27:51 +0000 http://smittenkitchen.com/?p=6313#comment-862343 Made this last week...amazing! Decided to try the bread last night stuffed with ham and cheese...even better! Such an easy breakfast to make. Made this last week…amazing! Decided to try the bread last night stuffed with ham and cheese…even better! Such an easy breakfast to make.

]]> By: Kristin T. http://smittenkitchen.com/2010/05/braided-lemon-bread/#comment-660420 Kristin T. Mon, 16 May 2011 01:16:39 +0000 http://smittenkitchen.com/?p=6313#comment-660420 I happened to have all the ingredients for this, so I just made it this afternoon --this is delicious!! The bread is so light, with a slightly crispy exterior. I used homemade pear jam, but agree that so many combinations would be delicious, especially marzipan or french hazelnut paste or cream cheese + cherry preserves or whole preserved apricots.... Mmmmm....it will be fun trying them all out. I happened to have all the ingredients for this, so I just made it this afternoon –this is delicious!! The bread is so light, with a slightly crispy exterior. I used homemade pear jam, but agree that so many combinations would be delicious, especially marzipan or french hazelnut paste or cream cheese + cherry preserves or whole preserved apricots…. Mmmmm….it will be fun trying them all out.

]]> By: Maureen http://smittenkitchen.com/2010/05/braided-lemon-bread/#comment-653835 Maureen Wed, 11 May 2011 22:29:33 +0000 http://smittenkitchen.com/?p=6313#comment-653835 Thank you for taking the time to answer my question regarding the scones. I am going to a Ladies Tea on Friday and have been asked to bake some scones for the event. I am planning on using a scone recipe of yours to share with my friends. I can't wait!! Clotted creme, butter, mounds of jam and a scone! Yum! Thank you for taking the time to answer my question regarding the scones. I am going to a Ladies Tea on Friday and have been asked to bake some scones for the event. I am planning on using a scone recipe of yours to share with my friends. I can’t wait!! Clotted creme, butter, mounds of jam and a scone! Yum!

]]>