Try this Pain Au Citron (Lemon Bread) recipe, or contribute your own.
Suggest a better descriptionBook 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 youll 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
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 139 | ||
Calories from Fat: 7 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 127mg | 3 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 25.3g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
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