Recipe#8578

Title: PAIN AU CITRON (LEMON BREAD)

From:Wendy Lockman
Date: Mon, 22 Apr 1996 20:22:38 -0400 

      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.