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1. Adjust oven rack to middle position.  Preheat oven to 350 degrees F.  Lightly butter a 9x5- inch loaf pan; line bottom and long sides with parchment paper.  Set aside.

2. In medium bowl, whisk together flour, baking powder, salt, and zest.

3. In large bowl of electric mixer, beat butter until light and fluffy on medium-high speed.  Add sugar; beat until well combined, scraping down sides of bowl as needed.

4. Add 2 eggs, one at a time, beating well after each addition.  Add lemon extract and remaining egg; beat to combine.

5. By hand, beat in half of the flour mixture.  Add milk and 2/3 cup grapefruit juice.  The juice will curdle.  Blend ingredients well.  Add remaining flour mixture and mix just until combined.  Do not overmix.

6. Pour batter into prepared pan; smooth top.  Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.  The top will be glossy.  Cool cake in pan on wire rack 20 minutes.  Carefully loosen sides and invert.  Place on wire rack to cool completely.

7. Prepare glaze: In small bowl, blend powdered sugar and remaining 4 teaspoons grapefruit juice.  Drizzle over top of cooled cake, allowing glaze to drip down sides and dry.  Cake may be made up to 3 days ahead, cooled and wrapped in plastic wrap.

From: Melissa's Everyday Cooking with Organic Produce: A guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables
By: Cathy Thomas
ISBN: 978-0-470-37105-3
Wiley

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Butter Braid Bread
- 2 packages active dry yeast
- 1/2 cup warm water (105-115 degrees)
- 1/2 cup butter
- 1/3 cup sugar
- 2 teaspoons salt
- 3/4 cup scalded milk
- 3 eggs, beaten
- 5-8 cups all-purpose soft-wheat or bread flour
Glaze:
1/4 cup melted butter
1/4 cup poppy or sesame seeds
1 egg white mixed with
1 tablespoon water

- Stir the yeast and water together in a bowl and set aside to dissolve.  Put the butter, sugar, and salt in a large bowl and add the hot scalded milk.  Let cook to 115 degrees.  Don't worry if the butter isn't melted.  Add the eggs, yeast, and 3 cups of the flour.  Beat until smooth by hand or portable mixer or in a food processor.  Stir in more flour, 1 cup at a time, enough to make a soft dough that holds its shape and is not sticky.
Knead, adding more flour as necessary, on a lightly floured board for 8-10 minutes, or in a mixer or food processor until the dough is soft but not sticky and springs back when touched.  Place in a greased bowl, and turn the dough to grease all over.  Cover with plastic wrap and let rise about 1 hour, until doubled in bulk or until the indentations made by two fingers pushed into the edge of the dough remain.

To shape, punch down and divide the dough in thirds.  Cut each third into 3 equal pieces and roll each piece into a strand about 18 inches long.  Place 3 strands together on a board and pinch or press them together well at one end, tucking the pinched dough under, so the strands won't come apart.  Braid the strands tightly, pinching and tucking the finished end under the loaf.  Repeat for each loaf.
Place on greased baking sheets.  Brush the loaves with the melted butter and sprinkle with poppy or sesame seeds.  Brush the loaves with the melted butter and sprinkle with poppy or sesame seeds.  Let rise until doubled then brush with the egg-white-and-water mixture to glaze.  Preheat the oven to 375 degrees.  Place the loaves in the oven and bake 20 minutes, checking occasionally.  When browned, remove one loaf and test for doneness by thumping the bottom to see if it sounds hollow, or running a trussing needle or skewer into the loaf to see if it comes out clean.  Return to the oven until done if necessary, checking every 5-10 minutes.  Remove from the pans and place on a rack to cool.-

From: New Southern Cooking by: Nathalie Dupree
ISBN: 0-8203-2630-5
University of Georgia Press

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