• Bread Machine Month - 5

    From Dave Drum@1:3634/12 to All on Wed Jan 11 15:47:00 2023
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    Title: Pain au Citron (Lemon Bread)
    Categories: Breads, Citrus
    Yield: 16 Servings

    2 1/2 ts Active dry yeast
    1 1/2 c Rye flour; medium
    1 1/4 c Bread flour
    2 ts Gluten flour; 100%
    1 Lemon zest; grated
    1 ts Salt
    1 c Water; plus
    3 tb Water

    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 bread 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
    450ºF/230ºC. Bake until golden brown and done through,
    about 30 min.

    Remove to a rack and cool thoroughly before slicing.

    Recipe by: Rustic European bread From Your Bread Machine
    Book by Linda West Eckhardt and Diana Collingwood Butts

    From: http://www.recipesource.com

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