Pain au citron (lemon bread)

Yield: 16 Servings

Measure Ingredient
2½ teaspoon Active Dry Yeast
1½ cup Rye Flour; medium
1¼ cup Bread Flour
2 teaspoons Gluten Flour, 100%
1 \N Lemon Zest; grated zest -1 lemon
1 teaspoon Salt
1 cup Water; PLUS
3 tablespoons Water

Book by Linda West Eckhardt and Diana Collingwood Butts Dough Setting Makes two 6 x 4" oval loaves The addition of lemon zest to a rye and wheat bread yields a citrus-scented bread you'll love with seafood and pates. Shape the breads like big lemons. The crust will be golden brown, and the crumb dense and aromatic. The bread keeps at least 3 days wrapped in nothing but a paper bag.

Place all ingredients in the bread machine pan and process on the dough setting, then remove to a lightly floured surface and punch down. Knead a moment or two, then divide the dough into two pieces.

Shape each piece into a football (or lemon) shape - a short, thick oval with pointed ends. Place on parchment paper sprinkled with cornmeal and set on a baking sheet. Cover with plastic wrap and let the dough rise in a warm, draft-free place until almost doubled in bulk, no more than 1 hr.

Make 3 quick, slashes in the top of each risen loaf.

While the dough is rising, preheat the oven to 450 deg F. Bake until golden brown and done through, about 30 min. Remove to a rack and cool thoroughly before slicing.

This is quite tasty.

Entered into MasterCook II and tested for you by Reggie Dwork <reggie@...>

From: Bread-Bakers Archives: Recipe By : Rustic European Breads From Your Bread Machine

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