Tip: Using a metal baking pan will produce a loaf with a large domed top. If you prefer a flatter top, use a glass baking pan ...

1. Remove the bowl from the refrigerator and let the dough sit at room temperature for 1 hour. 2. Butter an 8 1/2-by-4 1/2-inch loaf pan. Line the bottom and 2 long sides with parchment paper cut ...

Directions. Heat the oven to 375°F. Grease a 9×5-inch loaf pan and line it with parchment paper. Set the loaf pan on a sheet pan to catch any drips.

Beat in the eggs, 1 at a time, then beat in the yogurt, lemon zest, vanilla, and 1/4 cup lemon juice. Scrape down the side and bottom of the bowl, then beat in the dry ingredients in 3 additions ...

Preheat oven to 350 degrees F. Spray loaf pan (mine is 9×5) with baking spray and set aside. In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated ...

Emeril Lagasse shared this blueberry-studded bread pudding recipe at the 2007 F&W Classic in Aspen, and now we're sharing it with you. Making it is as simple as whisking together the custard ...

Gluten-Free Lemon Zucchini Bread. By Barbara Brosher Posted August 18, 2017. Tweet. My love for zucchini is bordering on out of control this year.

As the bread is baking, heat the fresh lemon juice and sugar over medium heat until boiling, stirring constantly until the sugar is dissolved; reduce heat to low and stir for 1 more minute.