I have 13 lemons in my fridge right now. That’s a lot of lemons! I have to decided to challenge myself by making one dessert or dish a day for a week to use up all of these lemons. From Tuesday March 6th – Monday March 12th I will try to use all 13 of these lemons.Starting today with Lemon Pull Apart Bread!
Lemons used: 1
Lemons left: 12
For the Lemon Pull Apart Bread:
- 1 loaf of frozen bread dough
- 2 Tbsp melted butter
- 1/4 cup of sugar
- zest of 1 lemon
For the Icing:
- 2 teaspoons lemon juice
- 1/4 cup powdered sugar
How to: Defrost the bread dough in your fridge, not allowing it to rise. When no longer frozen, cut the bread into long vertical strips. Most Rhoads bread loafs have lines on the bottom of the loaf you can follow to cut the bread. I cut the loaf into 18 slices. Place in a bread pan.
Melt butter and drizzle over entire loaf. Combine sugar and lemon zest, sprinkle half the mixture over the loaf. Make sure the zest is very well combined into the sugar.
Cover the bread and let sit until doubled in size. Sprinkle the rest of the sugar mixture on top of the loaf.
Bake at 350 for 20-25 minutes.Make icing and drizzle over the top of the loaf after slightly cooled. When completely cooled, enjoy!
Recipe adapted from Creations by Kara