Lemon Raisin Bread
| Yield: | 1 Servings |
| Categories: | Breads |
| 1/4 | To 1/2 cup warm water | |
| 4 | tb | Sugar |
| 1 | pk | Active dry yeast |
| 1 | Egg, beaten | |
| 1/4 | c | Blanched whole almonds |
| 1/4 | c | Mixed candied fruit |
| 1/4 | c | Dark raisins or currants |
| 2 | Pieces pared lemon rind, about 1 1/2 x 1/4-inches | |
| 2 1/4 | c | All-purpose flour |
| 2 | tb | Butter or margarine, room temperature |
| 1/2 | ts | Salt |
| 1 | c | Powdered sugar |
| 1/4 | ts | Vanilla |
| 2 | To 3 Tbsp milk |
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