| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread | 12 | Servings | ||
INGREDIENTS
| 1 | pk | Dry yeast |
| 2 | tb | Sugar |
| 3/4 | c | Lukewarm water (110°) |
| 1/2 | c | Grated lemon rind |
| 3 | c | All purpose flour; sifted |
| 1/2 | ts | Salt |
| 1/4 | c | Lemon juice |
| 1 1/2 | ts | Coarsely ground black pepper |
| 2 | tb | Virgin olive oil |
INSTRUCTIONS
From: JGruhn@aol.com Date: Wed, 5 Jul 1995 17:47:51 GMT From Cooking for All Seasons by Jimmy Schmidt. In a small bowl, combine the yeast, sugar, and warm water. Allow the yeast to activate and foam. In a food processor, combine the flour, pepper and salt. Add the lemon rind and chop very fine. Add the yeast mixture and lemon juice and process until a ball forms; work just until the dough pulls away from the side of the bowl.Add the olive oil. Remove immediately to an oiled bowl, cover with a clean cloth, and allow to rise in a warm, draft free place until doubled, ab. 10 min. Punch down. Place a baking stone on the lower rack of the oven and preheat oven to 400o. Form the dough into a long, thin ficelle. Allow to rise 1 1/4 times in volume, ab. 10 min. Place on the stone in the lower rack of the oven. Bake for 10 min, reduce the heat to 350o and continue to bake until golden, ab. 10 min. Remove to a rack to cool. Yield: 1 ficelle loaf, ab. 1 1/4" in diameter and 16" long. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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