Recipe - Pain Au Citron (Lemon Bread)

2 One half teaspoon Active Dry Yeast
1 One half cup Rye Flour; medium
1 One fourth cup Bread Flour
2 teaspoon Gluten Flour, 100%
1 Lemon Zest; grated zest 1
lemon
1 teaspoon Salt
1 cup Water; PLUS
3 tablespoon 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 citrusscented
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, draftfree 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@reggie.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Rustic European Breads From Your Bread Machine