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Bread, Lemon Zest Loaves Pagnotte alla scorza di limone

Bread, Lemon Zest Loaves Pagnotte alla scorza di limone is built on Zest Of Lemons, A Stronger Flavor, Extra Virgin Olive Oil, All Purpose Flour, and Yeast. Serves 10. Scale it up or down for the number of people at the table.

Ingredients

• to taste
• to taste
• 2 tbsp
• 2 tsp
• 8 cup
• 2 tbsp
• 2 tsp
• 2 1/3 cup
• 1 tbsp
• 1 tsp
• to taste
• to taste

Method (preview)

1. 1

   Rising Tiome: 1 hr 10 min

2. 2

   Combine the lemon zest and the oil in a small bowl and let marinate for at least 1 hr.

3. 3

   Put the flour onto a clean work surface make a well in the center.

4. 4

   Dissolve the yeast in the water.

5. 5

   Pour the yeast mixture into the well and gradually start incorporating it into the flour a little at a time.

6. 6

   When the dough begins to take shape, add the oil flavored with the lemon zest.

7. 7

   Lastly, add the salt and continue kneading until the dough is soft, smooth, and elastic.

8. 8

   Shape the pieces into loaves.

9. 9

   Arrange them on a baking pan lined with parchment paper and let rise, covered with lightly greased sheet of plastic wrap, until doubled in volume, about 1 hr.

10. 10

    Bake in the oven at 350F (180C) for 20 min, or until golden brown.

11. 11

    You can decorate the rolls with a few strips of lemon zest on top, but wait to add them until the rolls are almost done because lemon zest tends to dry out and darken in the oven.

12. 12

    Meat; 1/2 Fat.