Williams Sonoma Meyer Lemon Quickbread Mix
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Meyer lemon adds bright, sweet-tart lemon flavor to our easy quick bread mix. Just add butter, milk and eggs, and then bake in a loaf pan to produce a fragrant, golden loaf – perfect for breakfast or afternoon tea.
- 1 lb. 2 oz. (makes one 4" x 8" loaf or 12 muffins).
- Made in USA.
- Enriched wheat flour (bleached wheat flour, enzyme, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, natural vanilla flavor, natural Meyer lemon flavor, sodium bicarbonate, salt, natural lemon flavor, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), citric acid, freeze-dried lemon.
- Contains wheat/gluten. May come in contact with almonds, pecans, sesame, eggs, milk, peanuts, soy.
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Rated 1 out of 5 by Mdavis3810 from Prepare for a mess. I bought this mix a few weeks ago and just had the chance to make it today. I followed the recipe and used the correct size loaf pan but what a mess! Overflowed everywhere in my oven. Now I have a huge mess to contend with. Not happy!Date published: 2018-05-02Rated 4 out of 5 by KitchenApprentice from Easy to make I just baked the Lemon quick bread. It was quick and easy to make. I added a 1/2 pint of fresh blue berries. I used the decorative Nordicware loaf pan with lemons on top. This pan is slightly larger than the pan recommended on the package (4" x 8"). I found it to be too small since the battter filled the pan to the top. As it baked it rose well above the edge and I was worried it would overflow - which thankfully did not happen. Also the bake time was longer than stated on the package. I baked it 60 minutes before the pick came out clean. I checked the quickbread every couple of minutes to be sure not to over bake and cover the the top with foil to keep the edges from burning. I don't know why it took so long - my oven is brand new (the fancy jennair with culinary center software) and it is a beautiful fall day with low humidity where I am. It could be that I added fresh blueberries but I think it may be due to the pan being too small. Unfortunately it fell and came out uneven - probably due to my opening the oven door several times to check for doneness. Also I think I will use a plain loaf pan next time as the blueberries detract from the decorative lemon top. As a final note - I did taste the batter after filling the pan - and it was delicious. Looking forward to eating a slice with a nice cup of tea.Date published: 2017-09-28Rated 5 out of 5 by lucy2008 from Delicious! I am not a baker. Made this today for houseguests and my hubby. They raved about it! I am ordering more so I always have it on hand. Note: I I'd add poppy seeds to it.Date published: 2017-06-18
Can you substitute the milk and butter in this mix?Hi Jackie Jill, Our test kitchen is currently testing different substitutes for milk and butter in baking to find ones we prefer but here are some suggestions we found browsing online: Substitutes for butter: Applesauce: You can replace butter in baking recipes with unsweetened applesauce by using half of the amount of applesauce as the amount of butter called for in the recipe. Vegetable Oil: You can substitute 3/4 cup of vegetable oil for every 1 cup of butter called for. Buttermilk: You can substitute 1/2 cup of buttermilk for every 1 cup of butter. Avocado: You can substitute pureed avocado in equal parts for the amount of butter called for, especially if you want a higher fiber, higher vitamin K/C/B-5/B-6/E alternative. Greek Yogurt: For a higher protein substitution, use half of the amount of Greek yogurt as the amount of butter. This substitution works especially well in cakes because it creates a velvety texture. Pumpkin puree: For every cup of butter called for in a recipe, you could use 3/4 cup of pumpkin (or butternut squash, hubbard squash, or other similar squash) puree. Coconut oil: With similar properties of being solid when cool and liquid when warm,coconut oil can be a successful substitute when using an equal amount of the oil to the amount of butter called for in a recipe. If the recipe calls for a substantial amount of butter, you might notice a flavor difference in the finished product, so probably not the best to use in more savory breads, but has worked just fine in cakes, cookies, and muffins. Prune puree: Similar to pumpkin puree, substitute 3/4 cup of prune puree (you can use prune baby food) for every cup of butter called for in a baked item. This works best for cakes and brownies, but be warned: it will darken the color of the finished product, adding a reddish-purple tone. Olive Oil: Olive oil can be used as a substitute for butter in baking by using 3/4 cup of olive oil for every cup of butter called for. Note that olive oil has a strong flavor, works best in savory items like herb breads or biscuits, and would likely hurt the flavor of sweeter items, such as cakes, cookies, or pie crusts. Applesauce & Buttermilk: If you are concerned about the integrity of the taste of the dish, using 1/4 cup unsweetened applesauce and 1/4 cup buttermilk for every cup of butter called for in a recipe works well. Non-dairy substitutes for milk: Nut Milk: Whether you prefer almond, pistachio or a different kind of nut, these substitutes can be swapped for equal quantities of milk in most recipes. Be sure the nut milk doesn't have added sugar, as that could throw off the taste. Soy Milk: Use an equal amount of soy milk for the milk in the recipe for practically identical results. Be sure the soy milk doesn't have added sugar, as that could throw off the taste. Rice Milk: Swap in an equal amount for the milk in the recipe and your end result will be fine. Be sure the rice milk doesn't have added sugar, as that could throw off the taste. Non-Dairy Yogurt: Substitute an equal amount for the milk in the recipe. If you want a batter with a more liquid consistency, thin out the yogurt with water.Date published: 2019-04-17