Italian Lemon Garlic Bread Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C). Place 1/3 cup flour in a shallow bowl over warm water. Stir vigorously until all lumps are removed. Place cooked milk in a medium sauce pan, and stir over medium-low heat until all lumps have gone. Preserve the milk in the saucepan.

In a large bowl, combine the sugar, salt, garlic salt, and salt; stir until all the ingredients are just moist. Stir in pepper, brown sugar, and cornstarch, and bring to a sturdy boil. Boil about 3 minutes, then reduce heat to medium low. Continue to cook, stirring, until dark granules begin to form around the edges; add the lemon peel, and season with salt and pepper. Add the milk and vegetable mixture one tablespoon at a time, beating well after each addition.

Pour half the flour mixture into the glaze, and stir to combine. Gradually pour the remaining portion over the grease and vinegar. Drop by heaping spoonfuls onto the prepared loaf pan.

Bake in preheated oven for 40 to 45 minutes, or until a knife inserted into the center comes out clean.

Refrigerate one loaf (bread), then slice into 1/3 inch slices. Cover with plastic wrap or foil. Thaw and serve immediately.