I had an abundance of lemon thyme growing in my garden all summer and late in to the fall. I created this recipe to combine my favorite flavor, lemon to compliment the abundance in my herb garden. I hope you enjoy it.

2 1/4 teaspoon yeast
2 tablespoons sugar
3/4 cup lukewarm lemon flavored sparkling water
3 cups sifted all purpose flour
1/2 teaspoon fresh black pepper
1/4 teaspoon kosher salt
2 tablespoons chopped preserved lemon rind
1 tablespoon fresh chopped lemon thyme
1/2 cup lemon juice
2 tablespoons olive oil

Insert a baking stone in to oven. Preheat to 400 degrees.

In a small bowl, combine the yeast, sugar and water. Allow yeast to foam.

In the food processor, combine the flour, pepper, salt, chopped preserved lemon rind and thyme and pulse to aerate. Add foamy yeast mixture and lemon juice and process until a dry dough forms. Add olive oil and pulse until a ball forms.

Remove dough to an oiled bowl, cover with a clean cloth and allow to rise in a warm draft free place until doubled, about an hour. Punch down and form in to a long loaf. Slash top and allow to rise again 1 1/4 times in volume, about 30 minutes.

Bake for 10 min and then reduce heat to 350 and continue to bake until golden brown, about 15 to 20 minutes.

Cool on rack and then slice to desired thickness. Enjoy!

This recipe currently has 0 comments. Add your own comment in the right hand menu.