Page 38 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Lemon Bread

Submitted By Pamela Ann Gatlin Schulz

Ingredients:

1 pkg lemon cake mix
1 pkg instant lemon pudding
1 cup oil
1 cup water
4 eggs, unbeaten
½ tsp almond flavoring
4 heaping tsp poppy seeds (optional)

Glaze:
½ cup sugar
3½ tsp real lemon juice

Mix first seven ingredients together. Beat at
medium speed and salt in large bowl. Add butter,
then hot tap water. Beat with electric mixer at
medium speed for 2 minutes, scraping bowl
occasionally. Add 1 cup more flour. Beat with
electric mixer at high speed for 1 minute or until
thickened and elastic. Gradually stir in just enough
remaining flour with wooden spoon (or dough hook)
to make a soft dough which leaves sides of bowl.
Turn out onto floured board or counter and knead 5
to 10 minutes or until dough is smooth and elastic.
Cover with plastic wrap, then a towel and let rest 20
minutes on board. Punch down, and make into
rolls. Cover pan loosely with plastic wrap.
Refrigerate 2 to 24 hours. When ready to bake,
remove from refrigerator, uncover and let stand 10
minutes while preheating oven. Puncture any
surface bubbles carefully just before baking. Bake
at 425°F for 15 to 20 minutes or until done.

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