Lemon Drop Bread
cup coarsely crushed lemon drops
tablespoons frozen lemonade concentrate, thawed
tablespoons margarine or butter, cut up
cups bread flour
teaspoons finely shredded lemon peel
teaspoon active dry yeast or bread machine yeast
cup sifted powdered sugar
teaspoon lemon juice
- Reserve 1 tablespoon of the crushed lemon drops. Add the remaining lemon drops and next 9 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions, adding the lemon drops with the flour. Select the basic white bread cycle and desired color setting.
- In a small bowl combine powdered sugar, lemon juice, and vanilla. Stir in enough milk (1 to 2 teaspoons) to make an icing of drizzling consistency. Drizzle over cooled loaf. Sprinkle with the reserved lemon drops.
Nutrition Facts(Lemon Drop Bread)
- Per serving:
- 168 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 14 mg chol.,
- 139 mg sodium,
- 32 g carb.,
- 1 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet