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Homemade Pretzels

I haven't made homemade pretzels since we were in Alabama and I had forgotten how easy they are if not a little time consuming. I made these last week for Oscar night. They keep a long time in an airtight container. 1   (.25 ounce) package   active dry yeast 1 tablespoons   brown sugar 1  teaspoons   salt 1 ½   cups   warm water (110 degrees) 3   cups   all-purpose flour 1   cup   bread flour 2   cups   warm water (110 degrees) 2   tablespoons   baking soda 1-2   tablespoons   butter, melted 2   tablespoons  kosher salt Line two or three baking sheets with parchment paper and set aside. Place the yeast, brown sugar and salt in the 1.5 cups of warm water. Stir to dissolve. Stir in the flour. Knead for about 7-8 minutes. Place in a greased bowl and cover. Let it rise for an hour (I place mine in the oven with the light on). Combine the two cups of warm water with the baking soda in a square shallow pan. After the dough has risen, cut it into 12 equal pieces.  Roll each section into a

Lemon Tea Bread

**Note: I made this a second time with some alterations and it was even better. Omit the almond extract and instead add the juice of one lemon and 1 tsp. of lemon extract. If you like a more tart and lemony flavor, this will do it!**


I wanted to make something fast and easy and was limited on ingredients. I found this recipe in the book "Classic Southern Desserts" and it turned out to be delicious. Michael really loved it. It has a light, delicate flavor, very subtle. Needless to say, it did not last long!



  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons lemon rind, divided
  • 1/2 teaspoon almond extract 
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sugar


  • Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  • Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind and almond extract. Spoon batter into greased and floured 8- x 4-inch loaf pan.
  • Bake at 350° for 45 minutes to 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
  • Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.

Text and photos by Phillip Oliver, Dirt Therapy


  1. Makes me want some of the lemon pound cake my mom used to looks great!

  2. Reminds me of a lemon pound cake also.

  3. Oh I Love Lemon!! This looks so good that I just want to whip it up right now!

    And I am a Tea Girl too!

    Thanks, Phillip!

    gerri XXX

  4. This does taste a lot like pound cake.

  5. Looks like a pound cake too! I'll be borrowing this recipe when the weather cools down and it's baking season, :)

  6. Looks great and yummy.
    Wouldn't last long here either.


  7. Looks so good. Thanks for posting! I'm filing that one away :)

  8. Mmmm, looks delicious, like a lemon pound cake. Now I'm craving it!

  9. This looks scrumptious. Will have to try it.

  10. I've been looking for something JUST like this. Nice enough for company (dinner for 24 on the 9th) but easy to make. Thanks!


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