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Thursday, March 19, 2009

A delightful Lemon Tainted Bread

By Joseph Parish

As most people who are familiar with me know I enjoy making and experimenting with various types of homemade bread ranging from flatbreads fried in a skillet to those complete loaves made in a bread machine. In view of my last article on preserving lemons I thought I would also add my recipe for bread that includes a touch of lemon.

Lemon? One person remarked. How would you incorporate lemon in your bread? In response I have included several basic recipes. Someone asked how I use lemon juice in my bread; here are my 2 basic recipes that I have come up with over the years. These two recipes are for one whole wheat bread and for one white bread. The white bread recipe which I list here tends to make some extra good tasting rolls for your dinner table.

Wheat Bread

2 1/2 cups of warm water

3 Tablespoons of vegetable oil

¼ cup of honey

¼ cup of brown sugar

1/2 Tablespoon of salt

1 Tablespoon of yeast

1 Tablespoon of gluten flour

1 egg

1 Tablespoon of lemon juice

8 cups of whole wheat bread flour

Start by mixing all the ingredients together. Mix in about 6 cups of the flour and slowly add more of the flour until it is mixed very well. Knead the dough with a bread mixer for an additional 10 minutes or if you so choose mix by hand for a total of 15 minutes. Let the dough rise for 25 minutes. Oil your cutting board and your hands and form small loaves with the dough. Let these loaves rise for approximately 45 minutes. Bake in your oven for 25 minutes at 350 degrees. This recipe will make four small loaves of bread.

White Bread

2 cups of warm water

4 Tablespoons of vegetable oil

1 egg

6 Tablespoons of sugar

1 teaspoon of salt

4 teaspoons of yeast

1 Tablespoon of gluten flour

1 Tablespoon of lemon juice

8 cups of bread flour

Combine all the ingredients to create soft dough. Knead the dough for 10 minutes and then let it rise for 25 additional minutes. Turn onto an oiled surface and pack into loaves. Let the loaves rise for 45 minutes and then bake at 350 degrees for another 25 minutes.

There you have it. Bread that is better tasting then that which you buy in the store.

Copyright @ 2009 Joseph Parish


Original: http://www.survival-training.info/articles8/AdelightfulLemonTaintedBread.htm