Sneak Peek: This bread machine lemon bread recipe is a sweet yeast pull-apart bread flavored with lemon and orange zest. It’s ridiculously easy to make with a bread machine and a bundt pan.
If you think this sounds like monkey bread, you’re close, but no cigar.
My mom’s Christmas morning specialty was a cinnamon-sugar creation baked inside a round aluminum pan with a hole in the middle. Maybe an old jello mold? (See the picture at the end of this post.)
Using a biscuit cutter, she produced round discs of yeast dough. After dipping each piece in melted butter, she double-dipped them into a bowl of cinnamon and sugar just like monkey bread.
The way she arranged the dough pieces made all the difference.
The sugary circles of dough were positioned vertically inside the pan around the whole like little toy soldiers lined up at attention.
Eating it was the BEST part. We loved pulling the fragrant and buttery slices off one by one, like pulling off segments of a juicy orange.
No worries if you don’t have a bread machine. You can make it by hand or with a stand mixer– directions in the recipe notes.
My daughter-in-law recently asked me if I thought she could make a certain lemon pull-apart bread seen on Pinterest in her bread machine.
However, I procrastinated because the original instructions for assembling the bread seemed rather complicated. Surely there was an easier way than cutting long strips, stacking them, slicing the stacks, etc.
My mom’s cinnamon pull-a-part bread described above provided the inspiration to make this recipe faster and simpler without sacrificing taste or appearance.
Ingredients and substitutions:
- MILK: Use whatever milk you have on hand. The higher the fat content, the richer and tastier your bread will be.
- SUGAR: Granulated sugar is best. If you want to substitute honey, only use 3 tablespoons as honey is sweeter than sugar.
- SALT: The recipe was tested with table or sea salt. If you use Kosher salt, add 1/4 teaspoon more.
- BUTTER: The butter in the bread should be softened, not melted. The dipping butter must be melted.
- EGGS: I use large eggs in all of my bread recipes. If you use something smaller or larger, you may need to adjust the liquid accordingly.
- FLOUR: This recipe was tested with unbleached, all-purpose flour. You could substitute bleached all-purpose flour. You may need less liquid or a little more flour if you do that so check your dough as it’s kneading. Bread flour is also an option but will make the bread a bit chewier.
- YEAST: I use bread machine or instant yeast. If you want to use active dry yeast, add 1/4 teaspoon extra as it is slower to act.
Can I prepare this bread ahead of time?
I can’t wait to serve this delicious bread for my family on Christmas morning, but I won’t be getting up early to put it together.
See the notes at the end of the recipe for how to prepare this recipe a day ahead and then bake the next morning.
How to assemble and bake this Bread Machine Lemon Bread Recipe:
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Hope to see you again soon!
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.