Lemon Rosemary Bread Recipes

ROSEMARY LEMON BREAD

Steps:

• Preheat the oven to 350 degrees. Grease a large bread pan and set aside.
• Whisk together flour, salt, baking powder together in a bowl. In a separate bowl mix eggs, sugar, zest of the whole lemon, rosemary, and olive oil until combined. Add the dry ingredients and the milk, and stir until just combined. Pour batter into the bread pan.
• Thinly slice the lemon, remove seeds, and place on top of the batter. Sprinkle the last tablespoon of sugar evenly on top of the lemons.
• Place loaf pan in the oven and bake for 70 minutes or until a toothpick comes out clean in the center. After cooling, dust lightly with powdered sugar. Cut and serve with a sharp serrated knife.

MEYER LEMON ROSEMARY BREAD

Steps:

• Combine the flour, yeast, salt, rosemary and lemon zest in a by stirring with a wooden spoon. Add the water and stir until the dry ingredients are well-moistened and a shaggy, sticky dough has formed (I sometimes have to use my hands to lightly knead and work all the ingredients into a loose mass). Transfer the dough to a clean bowl coated with cooking spray. Cover the top of the bowl with plastic wrap. Let the dough sit at room temperature (about 70 degrees F) for 12-18 hours. After a minimum of 12 hours the surface will become dotted with bubbles - that's a sign that ingredients are fermenting and flavor is developing!
• Transfer the dough to a lightly floured work surface. Sprinkle the top of the dough with a little flour and lightly knead it with you hands for about a minute. Cover the dough with plastic wrap on your counter and let it rest for 15 minutes.
• Generously coat a tea towel with cornmeal or flour. Gently and quickly shape the dough into a ball with floured hands and place seam-side-down onto the center of the towel. Dust the top of the dough with more cornmeal (or flour) and wrap the towel loosely around the dough. Place the towel with the dough in a large bowl and let it rise until the dough has doubled in size and does not quickly spring back when you poke at it. This should take 1 ½-2 hours.
• Thirty minutes before the dough is ready, place a 2 ¾-quart up to a 5 quart cast iron pot in the oven and preheat the oven to 450°F.
• Once your oven is preheated, carefully remove the pot from the oven. Open the towel and slide your hand underneath so that you can turn the dough mound seam-side-up into the pot. Give the pot a little shake to make sure the dough is even on the bottom and put the lid on top of the pot. Bake for 30 minutes, then uncover and bake an additional 15-30 minutes until the boule is golden brown all over and sounds hollow when you tap it with a wooden spoon.
• Remove the pot from the oven and transfer to a wire rack to cool for 15 minutes. Carefully remove the bread from the pot and let cool completely on a wire rack before slicing.

ROSEMARY-LEMON NO-KNEAD BREAD

Steps:

• In large bowl, combine flour, yeast, salt, rosemary and zest.
• Add 1 5/8 cups water, stir until blended (dough will be shaggy and sticky)
• Cover with plastic wrap.
• Let dough rest at warm room temperature (70F) until surface is dotted with bubbles (12-18 hours) Pleace dough on lightly floured surface.
• Sprinkle dough with flour, fold dough over onto itself once or twice.
• Cover loosely with plastic wrap and let rest 15 minutes.
• Using very little flour, gently and quickly shape dough into a ball. Generously coat smoot cotton towel with cornmeal.
• Put dough, seam side down, on towel. dust with more flour or cornmeal. Cover with another towel; let rise until dough is more than double in size and does not readily spring back when pokked with a finger, about 2 hours.
• t least 30 minutes before dough is ready, put 2 3/4 quart cast-iron pot in oven; preheat oven to 450°F.
• Remove pot from oven.
• Slide hand under towel; turn dough over, seam side up, into pot; it's OK if it looks messy.
• Cover with lid; bake 30 minutes.
• Uncover, bake until loaf is browned, 15-30 minutes more.
• Set pot on wire rack; cool 10 minutes.
• Using oven mitts, turn pot on side; gently turn bread, it will release easily.

LEMON ROSEMARY TEA CAKE

Steps:

• Preheat oven to 325 degrees.
• Lightly oil a 9x5 inch loaf pan.
• Combine the flour,baking powder,salt,lemon zest and rosemary in a medium bowl; stir to blend.
• In a large bowl or electric mixer, beat the oil and sugar until well-blended; add the eggs one at a time, beating well after each addition until mixture is pale yellow.
• Gradually add the flour mixture to the egg mixture, stirring to blend, also adding the buttermilk gradually until all cake ingredients are well-blended.
• Spread mixture in the prepared pan.
• Bake until bread is golden and sides begin to pull away from the pan, approximately 50-55 minutes.
• To make the glaze: in a medium bowl,stir the confectioner's sugar and lemon juice until smooth; spread on the warm loaf.
• Once the bread is thoroughly cooled, use a knife to loosen the sides of the bread from the pan and turn out.
• Serve in slices.

LEMON ROSEMARY SOURDOUGH BREAD

Steps:

• You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently, take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 - 8 hours. Here is more help for a bubbly sourdough starter.

LEMON ROSEMARY BREAD

Steps:

• 1. Place the flours, zest, rosemary, salt and yeast in the bowl of a heavy duty stand mixer.
• 2. Whisk the dry ingredients thoroughly to mix the flours and distribute the zest, rosemary, yeast and salt.
• 3. Combine the water, cider and olive oil and add to the dry ingredients.
• 4. Use the flat paddle of the stand mixer to combine the ingredients. Remove the paddle and let the ingredients "autolyze" for 20 to 30 minutes. This allows the flours to hydrate and the gluten to start to develop.
• 5. Using the dough hook, knead the dough on medium low speed for 12 minutes. Remove the dough hook.
• 6. At this point, you will have a quite sticky dough. Allow it to rise in the mixing bowl (covered) until it has tripled in size, about 1 1/2 hours.
• 7. Carefully scrape the dough from the bowl onto a well-floured counter. Shape it gently into a loaf shape by gently pulling the sides under the bottom.
• 8. Since this is a fairly slack dough, it will need some support to maintain its shape. Choose a pan to bake it in depending on the final shape you desire. An oval gratin or fish pan works well. Butter the pan and line the bottom with parchment paper to prevent the bread from sticking.
• 9. Allow the bread to at least double in size again in the baking pan, about 30 minutes.
• 10. Preheat the oven to 450F and bake the bread for 45 minutes. Turn the oven off. Remove the bread from the pan, set it on the oven shelf, allowing the bread to sit in the cooling oven for another 15 minutes.
• 11. Cool the bread on a rack.

ROSEMARY, LEMON & OLIVE OIL TEA BREAD

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the sugar. Whisk together the eggs, milk, and olive oil, and then add them to the flour mix, just stirring until combined. Add the lemon zest and rosemary to the batter and mix in.
• Butter a 9X5 loaf pan (the instructions said to flour it but I forgot and it was fine). Transfer the batter into the pan and smooth the surface. Sprinkle the top with pine nuts. Bake for 55 minutes, or until a thin skewer inserted in the center comes out mostly clean. Let cool for a few minutes. Unmold and cool on a rack.