This recipe yields 2 regular-size loaves or 5 mini-loaves. When we tested the smaller loaves (which innkeeper Debby Hayden prefers), we used disposable 6- x 3- x 2-inch loaf pans—sometimes called baby loaf pans—and baked the bread for about 45 minutes instead of 1 hour.
04While loaves are baking, in a small bowl stir together remaining lemon juice and remaining 1/2 cup sugar until sugar is dissolved.
05Cool loaves in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert loaves onto rack. Turn loaves right side up and pierce tops all over with a thin skewer. Repeatedly brush lemon glaze over tops of loaves until all of glaze is absorbed.
06Cool loaves completely. Tea bread keeps, wrapped in wax paper, in an airtight container at room temperature 4 days or, wrapped in foil and frozen, 1 month.