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Pain Au Citron (Lemon Bread)

MMMMM----- Recipe via Meal-Master (tm) v8.02

Categories: Abm, Grains, Lo/no-fat
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 zest -1 l
1 ts Salt
1 c Water; plus
3 tb Water

Recipe by: Rustic European bread From Your Bread Machine 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
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 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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