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Title: Pain au Citron (Lemon Bread)
Categories: Breads, Citrus
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
1 ts Salt
1 c Water; plus
3 tb Water

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
450ºF/230ºC. Bake until golden brown and done through,
about 30 min.

Remove to a rack and cool thoroughly before slicing.

Recipe by: Rustic European bread From Your Bread Machine
Book by Linda West Eckhardt and Diana Collingwood Butts

From: http://www.recipesource.com

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