1 1/2 cups milk
1/2 cup white sugar
1 teaspoon vegetable oil
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon butter
2 eggs
1 cup milk
1 teaspoon lemon zest
In a blender with a whisk, combine milk, sugar, oil, lemon zest and vanilla. Blend until smooth. Pour into a 9x5 inch loaf pan and refrigerate overnight.
In a medium bowl, beat eggs until frothy, pour into loaf pans and refrigerate overnight.
When the loaf is completely cooled, mix lemon zest in milk mixture. Pour into the loaf immediately after being placed in a pan.
Blend bread with remaining butter and eggs. Beat long enough to be smooth. If dough is too stiff, add enough water to get it to cover the bottom of the loaf pan. Divide dough into 12 pieces and roll out to about 1/8 inch thickness. Shape into loaves.
Refrigerate loaves overnight. After the loaves are cool, place loaves into each loaf pan. Cover the loaf pans with a damp cloth and let the loaves rise overnight.
While loaves rise, preheat oven to 350 degrees F (175 degrees C).
While loaves rise, preheat oven to 400 degrees F (200 degrees C).
Bake loaves in preheated oven for 5 to 6 minutes, or until center of the loaf sounds hollow when tapped. Serve warm or cold.
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