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Granny White
Lemon Bread
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pkg. dry yeast
tablespoons sugar
/4 cup lukewarm water
/2 cup grated lemon rind
cups all purpose flour, sifted
/2 teaspoon salt
/4 cup lemon juice
1/2 teaspoons coarsely ground black pepper
tablespoons virgin olive oil
In a small bowl, combine the yeast, sugar, and warm water. Allow
the yeast to activate and foam.
In a food processor, combine the flour, pepper and salt. Add the
lemon rind and chop very fine. Add the yeast mixture and lemon
juice and process until a ball forms, work just until the dough
pulls away from the side of the bowl. Add the olive oil. Remove
immediately to an oiled bowl, cover with a clean cloth, and allow
to rise in a warm, draft free place until doubled, about 10 minutes.
Punch down.
Place a baking stone on the lower rack of the oven and preheat oven
to 400F. Form the dough into a long, thin ficelle. Allow to rise
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