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LOCATION: Recipes >> Breads Yeast >> Lemon 01

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Lemon Bread

1 pkg. dry yeast
2 tablespoons sugar
3/4 cup lukewarm water
1/2 cup grated lemon rind
3 cups all purpose flour, sifted
1/2 teaspoon salt
1/4 cup lemon juice
1 1/2 teaspoons coarsely ground black pepper
2 tablespoons virgin olive oil

In a small bowl, combine the yeast, sugar, and warm water. Allow
the yeast to activate and foam.

In a food processor, combine the flour, pepper and salt. Add the
lemon rind and chop very fine. Add the yeast mixture and lemon
juice and process until a ball forms, work just until the dough
pulls away from the side of the bowl. Add the olive oil. Remove
immediately to an oiled bowl, cover with a clean cloth, and allow
to rise in a warm, draft free place until doubled, about 10 minutes.
Punch down.

Place a baking stone on the lower rack of the oven and preheat oven
to 400F. Form the dough into a long, thin ficelle. Allow to rise
1 1/4 times in volume, about 10 minutes. Place on the stone in
the lower rack of the oven. Bake for 10 minutes; reduce the heat
to 350F and continue to bake until golden, about 10 minutes. Remove
to a rack to cool.


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