Return-Path: Received: from central-city-carrier-station.mit.edu by po11.mit.edu (8.9.2/4.7) id VAA12990; Sat, 12 Oct 2002 21:22:43 -0400 (EDT) Received: from melbourne-city-street.mit.edu (MELBOURNE-CITY-STREET.MIT.EDU [18.7.21.86]) by central-city-carrier-station.mit.edu (8.9.2/8.9.2) with ESMTP id VAA15404; Sat, 12 Oct 2002 21:21:49 -0400 (EDT) Received: from regulator (REGULATOR.MIT.EDU [18.238.0.201]) by melbourne-city-street.mit.edu (8.9.2/8.9.2) with SMTP id VAA29436; Sat, 12 Oct 2002 21:21:49 -0400 (EDT) From: "Leonid Drozhinin" To: , "Leonid Drozhinin" Subject: lemon blueberry bread Date: Sat, 12 Oct 2002 21:22:13 -0400 Message-ID: MIME-Version: 1.0 Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: 7bit X-Priority: 3 (Normal) X-MSMail-Priority: Normal X-Mailer: Microsoft Outlook IMO, Build 9.0.2416 (9.0.2910.0) Importance: Normal X-MimeOLE: Produced By Microsoft MimeOLE V5.50.4910.0300 Bread: 2 cups flour 1 1/3 tsp baking powder 1/2 tsp salt 1 1/2 cups of sugar 3 eggs 3 tsp grated lemon peel 3/4 cup milk 2 cups fresh/frozen blueberries 1 stick butter glaze: 1/2 cup sugar 4 tbsp fresh lemon juice Directions: preheat oven to 325 F grease loaf pan cream together butter and 1 1/2 cups sugar until light and fluffy add 1 egg at a time and continue beating until light and fluffy add lemon peel combine dry ingriedients and add to butter mixture alternatively with milk fold in blueberries bake until golden and toothpick comes out clean (about 75 minutes) glaze bring lemon juice and 1/2 cup sugar to boil in saucepan when bread comes out, pour over and alow to soak in cool 30 min, turn out of pan and allow to cool completely. I found that the recipe does indeed taste better when cooled completely also, try to brush the glaze onto the bread instead of pouring. I needed more than 4 tablespoons of lemon juice; roughly 6-7 for complete cover. Tasted really lemony on top after pouring. Next time I think I will use 4 or even 5 tablespoons of fresh peel. enjoy leo