Pain Au Citron (lemon Bread)

CATEGORY	CUISINE	TAG	YIELD
	European	Bread machi, Breads	16	Servings

INGREDIENTS

2 1/2	t	Active Dry Yeast
1 1/2	c	Rye Flour, medium
1 1/4	c	Bread Flour
2	t	Gluten Flour, 100%
1		Lemon Zest, grated zest -1
		lemon
1	t	Salt
1	c	Water, PLUS
3	T	Water

INSTRUCTIONS

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  breads  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.  This is quite tasty.  Entered into MasterCook II and tested
for you by Reggie Dwork  <reggie@reggie.com> From: Bread-Bakers
Archives:  ftp.best.com/pub/reggie/archives/bread/recipe  Recipe By    
: Rustic European Breads From Your Bread Machine

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 76 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 146.8mg Potassium: 63mg Carbohydrates: 16g Fiber: 1.9g Sugar: <1g Protein: 2.7g