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Pain Au Citron (Lemon Bread)

Pain Au Citron (Lemon Bread) is built on Active Dry Yeast, Rye Flour, Bread Flour, Gluten Flour, and Lemon Zest. Serves 16. Scale it up or down for the number of people at the table.

Ingredients

• 2 1/2 tsp
• 1 1/2 cup
• 1 1/4 cup
• 2 tsp
• 1
• 1 tsp
• 1 cup
• 3 tbsp

Method (preview)

1. 1

   Book by Linda West Eckhardt and Diana Collingwood Butts

2. 2

   Shape the breads like big lemons.

3. 3

   Place all ingredients in the bread machine pan and process on the dough setting, then remove to a lightly floured surface and punch down.

4. 4

   Knead a moment or two, then divide the dough into two pieces.

5. 5

   Shape each piece into a football (or lemon) shape - a short, thick oval with pointed ends.

6. 6

   Place on parchment paper sprinkled with cornmeal and set on a baking sheet.

7. 7

   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.

8. 8

   Make 3 quick, slashes in the top of each risen loaf.

9. 9

   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.

10. 10

    This is really good bread!!

11. 11

    Entered into MasterCook II and tested for you by Reggie Dwork