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Receta Pain Au Citron (Lemon Bread)
by Global Cookbook

Pain Au Citron (Lemon Bread)
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Ingredientes

  • 2 1/2 tsp Active Dry Yeast
  • 1 1/2 c. Rye Flour medium
  • 1 1/4 c. Bread Flour
  • 2 tsp Gluten Flour, 100%
  • 1 x Lemon Zest grated zest -1 lemon
  • 1 tsp Salt
  • 1 c. Water PLUS
  • 3 Tbsp. Water

Direcciones

  1. Dough SettingMakes two 6 x 4" oval loaves
  2. 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 breads like big lemons. The crust will be golden, and the crumb dense and aromatic. The bread keeps at least 3 days wrapped in nothing but a paper bag.
  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. Knead a moment or possibly two, then divide the dough into two pcs.
  4. Shape each piece into a football (or possibly 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 hot, draft-free place till almost doubled in bulk, no more than 1 hr.
  5. Make 3 quick, slashes in the top of each risen loaf.
  6. While the dough is rising, preheat the oven to 450 deg F. Bake till golden and done through, about 30 minutes. Remove to a rack and cold thoroughly before slicing.
  7. This is quite tasty.