---------- Recipe via Meal-Master (tm) v8.05
       Title: Lemon Pistachio Bread
  Categories: Breads, Quick
       Yield: 12 servings
            Quinn   (ntxx57b)
       2    Lemons
     1/2 c  Buttermilk
   1 1/2 c  Sugar
     1/4 ts Baking soda
   1 1/4 c  Flour
     3/4 c  Pistachio nuts; finely
     1/3 c  Sugar
     1/2 ts Salt
            Juice of 1 lemon
     3/4 c  Butter; softened
     1/3 c  -water
       3    Eggs
   Cut large, thick strips of lemon peel from one of the lemons. Place sugar
   in a bowl; add strips of peel. Rub mixture together with fingers to flavor
   sugar with lemon. Grate rind from other lemon. Juice lemons to get 1/4 cup.
   Preheat oven to 350 degrees.  Grease and flour 9x5x3 loaf pan. Stir
   together flour, nuts, salt & grated lemon rind on piece of waxed paper.
   Remove lemon strips from sugar; dis- card. Beat together sugar and butter
   in large bowl until light and fluffy. Beat in egg, one at a time, beating
   well after each addition. Stir together buttermilk and baking soda in small
   bowl until well mixed. Stir in reserved 1/4 c. lemon juice. Mix into butter
   mixture.  Gently stir in flour mixture just until ingredients are blended.
   Turn into prepared pan. Bake for 70-80 minutes or until wooden pick
   inserted in center comes out clean.
   Ten minutes before bread is baked, combine sugar, lemon juice and water in
   small saucepan.  Bring to boil, stirring occasionally. Lower heat; simmer 4
   minutes.  When bread is baked, immediately poke holes all over top with
   wooden skewer. Slowly spoon glaze over top of bread. Let stand in pan 10
   minutes. Loosen sides; carefully turn bread out onto wire rack. Cool
   completely, right side up, before slicing. Serve with mock clotted cream,
   if you wish. -----Olga Posted on PRODIGY, 2/92; formatted by Elaine Radis;