* Exported from MasterCook *
Bread, Lemon Zest Loaves Pagnotte alla scorza di limone
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Italian Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
zest of 3 lemons -- julienned or grated for
a stronger flavor
2 tablespoons extra-virgin olive oil -- extra-virgin olive oil
2 teaspoons extra-virgin olive oil -- (40ml)
8 cups all-purpose flour -- (1kg)
2 tablespoons yeast -- fresh, (25g),crumbled plus
2 teaspoons yeast
2 1/3 cups water -- lukewarm, (350ml) plus
1 tablespoon salt -- plus 1 tablespoon, (25g)
1 teaspoon salt
Prep Time: 15 min
Cooking Tiome: 20 min
Rising Tiome: 1 hr 10 min
Combine the lemon zest and the oil in a small bowl and let marinate
for at least 1 hr.
Put the flour onto a clean work surface make a well in the center.
Dissolve the yeast in the water. Pour the yeast mixture into the
well and gradually start incorporating it into the flour a little at
a time. When the dough begins to take shape, add the oil flavored
with the lemon zest. Lastly, add the salt and continue kneading
until the dough is soft, smooth, and elastic.
Shape the pieces into loaves.
Arrange them on a baking pan lined with parchment paper and let rise,
covered with lightly greased sheet of plastic wrap, until doubled in
volume, about 1 hr.
Bake in the oven at 350F (180C) for 20 min, or until golden brown.
Chef's Tip:
You can decorate the rolls with a few strips of lemon zest on top,
but wait to add them until the rolls are almost done because lemon
zest tends to dry out and darken in the oven.
Serves 10
Source:
"Pizza, Breads and More"
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Per Serving (excluding unknown items): 405 Calories; 5g Fat (10.7%
calories from fat); 12g Protein; 78g Carbohydrate; 4g Dietary Fiber;
0mg Cholesterol; 858mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean
Meat; 1/2 Fat.