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Lemon Bread

2 1/2 teaspoons active dry yeast
1 1/2 cups rye flour
1 1/4 cups bread flour
2 teaspoons gluten flour
grated zest of 1 lemon
1 teaspoons salt
1 cups water
3 tablspoons water

Dough Setting
Makes two 6 x 4" oval loaves

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.


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