File Name: Lembrd.txt
File Title: Mrs. Belurgi's Lemon Bread
Uploaded: October 7, 1993 by Steve Pally 71732,154

PANE DI SIGNORA BELURGI
MRS. BELURGI'S BREAD

Mr. and Mrs Belurgi were recent immigrants from Veroli, Italy. They were 
related to us by marriage. Whenever I passed their house on my way to church, 
I would stop in, because Mrs. B was always cooking something wonderful. One 
of the things I remember most was her lemon yeast bread. It was a rustic 
round loaf with a rich mahogany shine and smelled like a bagful of tangy 
lemons.

2 Tablespoons (2 packages) active  dry yeast
1 cup warm ( 110-115 degrees F.)  water
3 Tablespoons plus 1 cup sugar
6 large eggs
12 Tablespoons (1 1/2 sticks) butter or margarine, melted
1/2 cup warm milk
2 tablespoons vanilla
juice of 1 large lemon
2 tablespoons grated lemon zest
9 to 10 cups bread flour

1 Large egg beaten with 1 Teaspoon water and 1 tablespoon sugar for egg wash


In a bowl, dissolve the yeast in the warm water. Sprinkle the 3 tablespoons 
sugar over and stir to dissolve. Let proof in a warm place until foamy, about 
10 minutes.

In a large bowl, beat the eggs with a whisk or hand mixer until very pale 
yellow. Beat in the 1 cup sugar, the butter, milk, vanilla, lemon juice, and 
lemon zest and beat for 5 mmutes with a whisk, 3 minutes with a mixer. Stir 
in the yeast mixture and mix well. Add the flour 1 cup at a time, mixing with 
your hands, until you have a dough that holds together; you may not need all 
of the flour.

Turn the dough out onto a floured surface and knead it until smooth about 5 
minutes. Place the dough in a lightly buttered deep bowl, turn to coat, cover 
with plastic wrap, and let rise for 2 hours, or until doubled in size.

Turn the dough out onto a floured surface. Divide the dough in half and shape 
it into 2 free form round loaves. Place each loaf on a greased baking sheet, 
cover with a towel, and let rise in a warm place for 30 minutes.

Preheat the oven to 375 degrees F.

Brush the tops of the loaves with the egg wash. Bake for 45 minutes, or until 
the bread is nicely browned and hollow sounding when tapped on the bottom 
with your knuckles. Let cool completely on wire racks.

Makes 2 2 1/2 lb loaves

COPIED FROM "CIAO ITALIA" by MARY ANN ESPOSITO  published by HEARST BOOKS

Steve Pally's Notes:
I have modified the recipe to use either my KA or Cuisinart for the mixing, 
by combining the sugar, flour and instant yeast.  I steep some saffron in the 
hot water for deeper yellow color and combine the milk and vanilla with the 
water.  Finally I add the eggs, margarine and lemon. For a more health 
concious bread I use liquid egg substitute, and margarine.
I found too that by making exactly two thirds of the above recipe, I can make 
two 1 1/2 lb. loaves and one little 3/4 lb loaf that I usually give away. I 
prefer to use bread pans to freeform, and if the cuts along the top are made 
lengthwise, it makes a rather attractive loaf.