This lemon bubble loaf bread recipe is well worth the effort.
Trivia:Christopher Columbus introduced lemons to North America in 1493.
Lemon Bubble Loaf Recipe
1 package granular yeast
1 tsp sugar
1/2 cup lukewarm water
1 cup scalded milk
1 cup sugar, divided
1 tsp salt
1/4 cup butter
6 cups flour
rind of 2 lemons, finely grated
1/2 tsp mace
3 tbsp melted butter
You will need a large bowl. In this bowl, soak the yeast with 1 tsp sugar in the lukewarm water. This will take about ten minutes. Add salt, butter and 1/2 cup of sugar to the scalded milk. Stir. Cool until it is lukewarm. Sift the flour. Add the milk mixture to the risen yeast. Add 2 cups of the flour. Beat well. Add eggs. Beat again. Add 3 1/2 cups additional flour and beat. Save the remaining flour for later. Cover and rise until light.
In a small bowl, mix together the remaining sugar, grated rind and mace. Punch down the dough. Turn onto floured board and knead 100 times. Divide in half.
Shape a roll that is a foot and a half long. Cut into 18 pieces. Butter a large angel cake pan. Shape the dough into round balls and place in rings around the bottom of the pan. Brush with melted butter and sprinkle with half of the sugar-rind mixture.
Roll the rest of the dough into an 18 inch roll, cut into 18 pieces, and place on top of the balls already in the pan. Have an even, attractive arrangement on top. Brush with melted butter, sprinkle with remaining sugar and rind mixture.
Let rise until it is at the top of the pan. Bake at 350° for 35 or 40 minutes. If the top appears to be browning too fast, cover it with foil. When done, cool slightly, loosen sides with knife and remove from pan.