Looking for recipe in "Vegetarian Cooking for Everyone"

[makedah]

I was looking through someone else's Vegetarian Cooking for Everyone, and saw that Madison suggested that her Rosemary-Lemon Bread could be eaten for breakfast. She listed this among various recipes from the book, but I wasn't able to find it in the index under Rosemary, Lemon or Bread. Does anyone own this book? Where is the recipe? Maybe its in one of her other cookbooks?

[crc77]

Hi! I have the cookbook and didn't find it either. But I have make CL lemon rosemary crumbcake and it's very yummy. I made it for work and for a supper club brunck and it came out great both times. What a delicious sweet way with rosemary! Use the recipe search on cl web site.
oops! I checked one more time and found the recipe!

Rosemary Holiday Bread p677 Veggie Cooking for Everyone

The rosemary in this bread suggests pine or angelica more than it does savory flavors. Bake this pretty bread in a large bundt pan, a 9" springform, or two brioche pans. This bread makes delicious toast. Serve for breakfast or later in the day with a glass of dessert wine, sherry, or coffee.

1 cup milk
5 tablespoons butter
1/4 cup honey
2 teaspoons finely chopped rosemary
finely chopped zest of 1 large lemon
2 eggs, beaten
1/4 cup warm water
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 teaspoons salt
1 cup toasted pine nuts or chopped walnuts
1 cup golden raisins
4 cups all-purpose flour
egg glaze (recipe following or page 661) or melted butter
2 tablespoons crystal sugar or granulated sugar

In a small saucepan, warm the milk over medium heat with the butter, honey, rosemary, and lemon zest. Stir to help the butter melt, then pour into a mixing bowl and set it aside until the milk has cooled to lukewarm. Beat in the eggs.

Meanwhile, spinkle the yeast over 1/4 cup warm water and let stand until foamy, 10-15 minutes. Stir in the milk mixture and add the salt, nuts, and raisins. Vigorously [this part makes no sense- maybe vigorously add the flour??] set aside to rise until doubled in bulk, 1 - 1 1/2 hours. Meawhile, generously butter a baking pan or pans, going all the way up the sides. Punch down the dough once it has risen, form it into a ball, and place in the pans(s). Let it rise again until very soft to the touch and doubled in bulk, another hour. During the last 15 minutes, preheat the oven to 350. Brush the bread with the glaze and sprinkle with sugar. Bake until golden and high, about 45 minutes. Gently release the bread from the pan and let cool on a rack.


Egg Glaze

1 egg yolk or 1 whole egg
1 tablespoon water, milk, or cream
1 teaspoon sugar for sweet breads

Whisk everything together until smooth.

Melted butter also gives a lustrous dark appearance and good texture to crusts. For 2 loaves, melt 3 tablespoons butter and spread it over the breads just before baking. Reserve a little and add it once the oven spring has taken place.

The yolk makes a glaze that's far more lustrous, giving the bread a richly burnished look. Use with egg breads and white breads, including the basic sandwich loaf.

[makedah]

I saw this recipe in the book, but I thought it wasn't the right one -- didn't note that there was the zest of one whole lemon in there! In addition, it has the 'wrong' name. But I guess recipes get renamed during the course of editing and it was just a copyediting boo-boo. Thanks!