Tuesday, September 22, 2009

Lemon-Dill Bread

1 package dry yeast
1 and 1/3 c. warm water (105-115 degrees)
2 T. sugar, divided
2 c. all-purpose flour, divided
1 c. whole wheat flour, divided
2 T. vegetable oil
1 T. plus 1 and 1/2 t. grated lemon rind
1/4 t. salt
3/4 t. dried whole dillweed
Vegetable cooking spray

Dissolve yeast and 1 T. sugar in water in a large bowl. Stir well. Let stand for 5 minutes.
Combine yeast mixture, 1 c. all-purpose flour, 1/2 c. whole wheat flour, oil, lemon rind, salt, and dillweed in a large bowl. Beat at medium speed for 2 minutes. scraping sides of bowl frequently.
Combine remaining 1 c. all-purpose flour, 1/2 c. whole wheat flour, and 1 T. sugar. Add to batter, stirring well.
Cover and let rise in a warm place (85 degrees) free from drafts, 40 minutes or until doubled in size.
Stir dough down; beat 25 strokes by hand.
Spread batter into an 8 1/2 x 4 1/2 x 3 inch loaf pan that has been coated with cooking spray.
Smooth top with floured hands and pat into loaf shape.
Cover and let rise 40 minutes or until doubled in size.
Bake 375 degrees for 35-45 minutes or until loaf sounds hollow when tapped.
Remove from pan, and let cool on a wire rack

YIELD: 16 servings


If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House

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