Ingredients
1/4 cup sour cream2 tablespoons lemon juice2 to 3 tablespoons warm 2% milk (70° to 80°)2 tablespoons butter, softened1 large egg, room temperature2 teaspoons grated lemon zest2 tablespoons sugar1 teaspoon salt1/4 teaspoon baking soda2 cups bread flour1-1/2 teaspoons active dry yeastLEMON SPREAD:3 ounces cream cheese, softened1/4 cup confectioners’ sugar1 tablespoon lemon juice1 teaspoon grated lemon zest
Preparation
In a measuring cup, combine sour cream and lemon juice. Add enough milk to measure 1/2 cup. In a bread machine pan, place the sour cream mixture, butter, egg, lemon peel, sugar, salt, baking soda, flour and yeast in order suggested by manufacturer. Select sweet bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
In a small bowl, combine the spread ingredients; beat until smooth. Serve with the bread.
