Lemon Zest Loaves "pagnotte alla scorza di limone"
How to make Lemon Zest Loaves Recipe "pagnotte alla scorza di limone" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes
10 Servings
Ingredients:
Zest of 3 lemons, julienned or grated for a stronger flavor
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
1 tbsp. plus 1 tsp. (25 g) salt
Method:
Combine the lemon zest and the oil in small bowl and set aside for at least 1 hour.
Put the flour onto a clean work surface and 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.
Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes. Divide the dough into pieces, each weighing about 7 ounces (200 g). Shape the pieces into loaves.
Arrange them on a baking pan lined with parchment paper and let rise, covered with lightly greased plastic wrap, until doubled in size, about 1 hour.
Bake in the oven at 350°F (180°C) for 20 minutes, or until golden brown.
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| Lemon Zest Loaves "pagnotte alla scorza di limone" |
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