Recipe - Rays Lemon Bread (Jeff)

2 cup All purpose flour
3 tablespoon Grated lemon peel
1 One half teaspoon Baking powder
Three fourths cup Finely chopped walnuts
Three fourths teaspoon Salt
Three fourths cup Milk
1 One half cup Sugar

GLAZE
Three fourths cup Corn oil
One half cup Fresh lemon juice
3 lg Eggs
One fourth cup Sugar

For Bread: Preheat oven to 325 degrees. Butter and flour two 8x4x2 One half inch
loaf pans. Sift flour and baking powder into small bowl. Combine sugar,
oil, eggs and lemon peel in large bowl. Using electric mixer, beat egg
mixture for 2 minutes. Stir in nuts. Mix in dry ingredients alternately
with milk in 2 batches each. Divide batter between prepared pans. Bake
until tester inserted into center comes out clean, about 1 hour.

Meanwhile, prepare glaze: Stir lemon juice and sugar in small bowl until
sugar dissolves. Run small sharp knife around breads to loosen from pans.
Brush all of glaze over hot breads, allowing glaze to drip down sides. Cool
completely. Turn out loaves. Can be prepared 2 days ahead. Wrap tightly and
refrigerate. Bring to room temperature before serving. Cut into slices and
serve.

Notes: The Kitchen Table BBS http://www.mindsync.com/ChefJeff "I spent
some time as the Chef at Ruby Tuesday's Cafe in Sutter Creek, California a
few years back. The owner of the place, Ray, had a wonderful recipe for
lemon bread that has been reprinted in both Gourmet and Bon Apetit
Magazines. It is some work, but worth every minute of effort.Jeff
Hanneman/Buster/Mcrecipe 1998Apr06

Recipe by: Ruby Tuesday's Cafe, Sutter Creek, CA

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 06,
1998