Meyer Lemon Peasant Boule for #Baketogether

After months of sweets and other indulgences, our wise #Baketogether leader Abby Dodge decided a simple bread would be something all of us might be craving. She was so right. When she said simple I couldn’t imagine any bread THIS simple. I’ve seen bread novices and talented aficionados alike claim the ease and never-ending possibilities of this bread (this is the real WONDER bread!). Easy to make, great crumb, even easier to modify with all of our own spices, herbs, cheeses or in my case? Citrus.

Added to the simplicity of the recipe was the fact that we just needed a round cake pan. You know…one of those pans we ALWAYS have on hand. Well, normally. I had recently lent mine to a friend who needed several round pans for a cake she is making so I had to punt. I found this pan WAY back in the back of a pantry. I’m not sure I’ve ever used it. It was a bit large and the requisite 2nd rise did not see it actually fill the pan but I thought it turned out, as a friend said, ‘cute’ and I would do it again.

I was a Meyer Lemon virgin until last year when my friend Kim in California sent me a precious box of the magical little fruits. Native to China, Meyer Lemons are thought to be a combination borne from lemons and mandarin oranges. They are generally smaller than regular lemons, have a more spherical shape and are more golden in color. Not to mention sweeter; some people enjoy eating them as is. I’m not there but I sure do love baking with them. Their aroma is disarming…no longer satisfied with Lemon Pledge; I’m now anxious for Meyer Lemon Pledge in my home!

Although Kim has offered to send some more lemons from her tree (can you say LUCKY?) I could not pass up purchasing some at the market last week. Meyer Limoncello is on the agenda but I thought I could spare one for this effort. I didn’t want anything overt so it’s just the juice and rind of one lemon and it ads a nice piquant touch that could take it from savory to sweet. I finished my bread with turbinado sugar so went the sweet route but it’s oh so very subtle and just enhances slices slathered with a bit strawberry jam.

One of my #Baketogether co-conspirators, Amanda, showed us a great idea for measuring the volume of your bread dough when you’re waiting for it to rise. Put your dough into a clear container and mark the top of the volume with a rubber band…then it’s so easy to see when your bread has doubled in volume. Great idea Amanda! (Even if mine got away from me just a bit!).

By the way…the jam I used is from my friend Wendy’s business, Sunchowder’s Emporia, and Wendy has graciously offered all of you breadaholics a chance to win a trio of her products. Take a peek after the recipe!

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Meyer Lemon Peasant Boule for #Baketogether

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: Serves 8-10

A peasant boule with lemon and a touch of sugar. So good with jam.

Ingredients

• 3 1/3 cups (15 ounces) all purpose flour
• 1 packet (1/4 ounce) instant yeast (Rapid Rise)
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons table salt
• 1 1/2 teaspoons baking powder
• 1 1/3 cups very warm water (between 115 and 125 degrees)
Meyer Lemon, juiced and zested
• 3 tablespoons unsalted butter, melted
• Turbinado sugar to garnish the top of the bread

Preparation

1. In a large bowl of electric stand mixer, whisk the flour, yeast, sugar, salt and baking powder.
2. Add the lemon juice and zest to the water. Check that the water temperature registers about 120 degrees on an instant-read thermometer. (In order for this type of yeast to grow, the liquid needs to be between 115 and 125 degrees.)
3. Using a dough hook and with the mixer on medium-low speed, slowly pour the water into the flour and mix until the flour is completely incorporated. Increase the speed to medium and beat until the dough is smooth and pulls away from the bottom and sides of the bowl, about 6 minutes.
Don’t venture too far away while it’s mixing as the mixer might dance around on the counter.
4. Scoop up the dough and shape it into a ball. Lightly grease (using some of the melted butter) the bottom and sides of the mixing bowl and pop the dough, rounded side up, back into the bowl. Cover the top securely with plastic wrap. (I like to use a large rubber band to hold the plastic in place.) Let the covered dough rise in a warm spot until doubled in size, about 45 minutes.
5. Using some of the melted butter, generously butter an 8-inch round cake pan. Turn the dough out onto a clean work surface (there’s no need to flour—the dough is soft but not sticky) and press to deflate it. Shape the dough into a 7-inch-wide round and place it, smooth side up, in the center of the prepared pan.
6. Generously brush the top and sides with some of the melted butter and then sprinkle with the turbinado sugar. Decorate the top with additional lemon slices if desired. Score the top of the bread if desired (I did this AFTER the second rise and should have done it when I put it into the pan. Oops.)
7. Let the dough rise (no need to cover it) in a warm spot until doubled in size, about 25 minutes. It will fill the pan.
8. About 15 minutes before the dough is ready to bake, position a rack in the middle of the oven and the oven to 375°F. When the dough has risen to about 2 inches above the edge of the pan, bake until the boule is well browned and sounds hollow when tapped about 40 minutes. Transfer the pan to a rack and tip the baked bread onto a rack and remove the pan. Set it right side up and let cool completely.

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Artisan Jam Trio Crate Giveaway

Sunchowder’s Emporia jams are handcrafted in small batches using French copper pots.   Using these old French methods of jam making, such as allowing fruit to macerate overnight in lemon and sugar, the luscious flavors are coaxed out of the berries and the preserves have a pure, smooth texture.  All of the jams are made with fresh fruits and vegetables, no corn syrup, pectin, colorings or preservatives.   They’re deliciously different than the average jam.

The trio includes:

• Strawberry Jam: Fresh strawberries, pure cane sugar and lemon combine to make this delightful jam.  Fabulous slathered on your morning brioche.
• Spiced Pear Butter: The rich flavor of fresh anjou pears combined with spices make our handmade Spiced Pear Butter delicious with breakfast scones and muffins, served with meat, or paired with ginger snaps. We use Vermont Boiled Cider Syrup and fresh orange peel for natural, old-fashioned autumn flavor that can be enjoyed year-round.
• Raspberry Chocolate Jam: This rich, decadent Raspberry Chocolate Jam combines fresh tart raspberries with bittersweet Barry Callebaut Chocolate for a delightful dessert jam.  More raspberry than chocolate, this real fruit-based jam is a healthier alternative to rich chocolate sauces. This is a luscious, natural filling for sandwich tea cookies, heated and poured over poached pears, can be dolloped over vanilla ice cream or slathered over your favorite pound cake and eaten privately in one go!

How to win?

1. Main Entry [Required] – Leave a comment below sharing with us what your favorite bread is. Homemade or not. I’m just curious. :)

Want an extra entry?

If you are already doing this it counts, just make note of that in your comment. You MUST leave each entry as a separate comment or only one comment will count!

1. Follow @creativculinary & @Sunchowder on Twitter and tweet the following statement then come back to this post and tell us you tweeted – I just entered to win an Artisan Jam Trio from @CreativCulinary and @Sunchowder! Enter here: http://su.pr/26Na08 #giveaway

Important Details:

• This giveaway is open to USA residents only and will run until Friday, January 27, 2012 at 11:59 pm EST.
• Winner will be generated via random.org and will be notified via the email provided on the comment form information.
• Winner will have until midnight, January 30, 2012 to claim their Sunchowder Artisan Jam Trio or we will choose another winner.
• Winner will receive one Artisan Jam Trio which will be shipped directly to the winner by Sunchowder’s Emporia.

Good Luck!

I haven’t made bread in a long while and am excited to be back in this genre. I’ve submitted this link to Yeastspotting – so many great ideas there!

We have a Winner!

Entrant #3 picked via Random.org is Janis Tester. Whoo hoo! Congrats Janis; I hope you enjoy Sunchowder Jams as much as I do!