Ingredients
1/2 cup butter, room temperature (1 stick)
1 cup sugar, plus
1/2 cup sugar (for glaze)
2 eggs, slightly beaten
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 large lemon
1/2 cup chopped nuts
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Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Grate or zest the lemon peel from the lemon, and squeeze the juice from the lemon and set aside. Cream the butter and 1 cup sugar together. Add eggs, flour, baking powder, salt, milk, lemon rind/zest, and nuts, mixing well. Pour into a greased loaf pan and bake at 325 F for 50-60 minutes. Make glaze by mixing together the remaining 1/2 cup sugar and the lemon juice. When bread is finished baking, remove from oven and let cool for 5 minutes. Remove from pan and top with glaze. Cool.