Lemon Drop Bread

When I first saw this recipe on recipe.com, I knew it would be a fun one to try. It is originally attributed to Better Homes and Garden.I bought and crushed some lemon drops...
and followed the recipe's directions exactly.
But something was wrong...instead of the large loaf my machine usually makes I had a small loaf that only rose about 6 inches and instead of 16 slices I was lucky to cut 6 thin ones.
The bread was heavy and dense and if it would have risen correctly I am sure it would have turned out much better.

Lemon Drop Bread

Ingredients
1/4 cup coarsely crushed lemon drops
3/4 cup milk
1 egg
2 tablespoons frozen lemonade concentrate, thawed
2 tablespoons margarine or butter, cut up
3 cups bread flour
2 tablespoons sugar
1-1/2 teaspoons finely shredded lemon peel
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
1/2 cup sifted powdered sugar
1 teaspoon lemon juice
1/4 teaspoon vanilla
Milk

Directions
1. Reserve 1 tablespoon of the crushed lemon drops. Add the remaining lemon drops and next 9 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions, adding the lemon drops with the flour. Select the basic white bread cycle and desired color setting.
2. In a small bowl combine powdered sugar, lemon juice, and vanilla. Stir in enough milk (1 to 2 teaspoons) to make an icing of drizzling consistency. Drizzle over cooled loaf. Sprinkle with the reserved lemon drops. Makes 16 servings.

My notes: I followed the recipe as printed. My yeast and bread flour were both freshly purchased so I do not know what the problem with the bread rising was.

Marsha - Thumbs ? - not sure what to think...love the idea of a lemon yeast bread and wonder how it would have turned out if risen correctly. Not sure this was the recipe for me.
Jeff - wouldn't even taste it...not a huge lemon fan.