Sunday, April 3, 2011

Meyer Lemon-Honey Bread

I wanted to use the last of my CSA box Meyer lemons to make a fragrant loaf to use as the base of my salmon-spinach eggs benedict. I did that, but the bread was so tasty, the boys just devoured it by the slice, plain. I guess they liked it. The lemons added zip while the fennel pollen added zing. Delicious.

1-1/2 C hot water
1 T active yeast
1 T organic granulated sugar
1/2 t pink Himalaya salt
5 C white whole wheat flour
2 T organic dark brown sugar
zest from 2 Meyer lemons
a squeeze of juice from one Meyer lemon
fennel pollen

1. In a large mixing bowl, dissolve yeast and granulated sugar in warm water. Let stand until bloomed, about 5 minutes.

2. Add flour, brown sugar, zest, juice, and salt. Form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes.

3. Divide dough into four mini loaves, or keep it one large loaf. Butter and prepare your baking pan; preheat oven to 350. Press dough into a disk and drizzle 1 t of honey in the center. Then folding the dough inwards, trapping the honey inside. Form into loaves and place in your dish. Let rise for 15 minutes. Top with more zest and a sprinkling of fennel pollen and organic granulated sugar.

4. Bake for 30 minutes until the tops are browned. Rub the tops with butter and remove from the oven.

1 comment:

  1. What a fantastic recipe for using Meyer lemons. This really sounds like a must try and your bread just looks so soft and fluffy. It must have tasted awesome.


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