California Farm Lemon Zest Bread

Name: California Farm Lemon Zest Bread
Total time: 9000 s
Yield: 2 people, ten slices
Cuisine: American
Ingredients: 500 grams white bread flour; 1-2 Tbs lemon zest; 1-2 Tbs lemon juice; 200 ml lukewarm full milk; 100 grams butter, cubed; 100 grams sugar; 7 grams yeast; 1 fresh farm egg; 1 Tsp vanilla extract; 1/2 Tsp ground cardamom; 1 Tsp cinnamon; 1/2 Tsp flaked seasalt

Hobby Horseman @HobbyHorseman

California, United States

A luxury bread with lemon, almost cake like, delicious with afternoon tea. A spring tradition, baked when our Meyer lemons are ripe.
#springfeast

Hobby Horseman @HobbyHorseman

California, United States

A luxury bread with lemon, almost cake like, delicious with afternoon tea. A spring tradition, baked when our Meyer lemons are ripe.
#springfeast

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Ingredients

2 hour rise, 30 minute bake

2 people, ten slices

500 gramswhite bread flour
1-2 Tbslemon zest
1-2 Tbslemon juice
200 mllukewarm full milk
100 gramsbutter, cubed
100 gramssugar
7 gramsyeast
1fresh farm egg
1 Tspvanilla extract
1/2 Tspground cardamom
1 Tspcinnamon
1/2 Tspflaked seasalt
Equipment: dough mixer, oven
Cost: flour 60 cents, egg 50 cents, other 40 cents, $1.50 per loaf

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Steps

2 hour rise, 30 minute bake

1

Zest the lemons with peeler or grater. Press out the lemon juice. Mix dry ingredients while yeast is being activated in lukewarm full milk. Add liquid ingredients and egg, mix till dough is supple and elastic, flour dust outside and put in bread form, rise an hour in lukewarm oven, 170F degrees.
2

Take dough out, rub hands with flour and massage and stretch and fluff the dough, put back in form, let rise in lukewarm oven in bread form another hour till doubled again. Dough will turn smooth and smell fruity.
3

Turn oven from 170F degrees to 425F degrees with bread loaf inside, takes ten minutes. Bake bread 30 more minutes till done. Do the tap test. Tap the bread, if it sounds hollow, it is done. Works every time. Serve in thick slices with unsalted butter.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on April 17, 2025 01:56

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.