Side Pannel
Lemon Sugar Bread
Ingredients List
- 1/2 c Milk
- 1 Pack dry yeast
- 4 c Flour
- 1 ts Salt
- 3 tb Sugar
- 3 Eggs
- 1/2 c Butter, creamed
- Topping:
- 1/3 c Butter, softened
- Grated zest of 2 lemons
- Granulated sugar
Directions
Scald the milk in a small pan & let cool until tepid. Crumble or
sprinkle the yeast on top & leave until dissolved, about 5 minutes.
Sift the flour onto a work surface with the salt & sugar & make a
large well in the center. Add the eggs & yeast mixture & work lightly
with your hand until mixed. Using a pastry scraper or spatula,
gradually draw in the flour, working the mixture until it forms large
crumbs. Press it into a ball; the dough should be soft & slightly
sticky; if necessary add more flour. Flour the work surface & knead
the dough until it is smooth & elastic, at least 5 minutes. Work in
the creamed butter & continue kneading until the dough is smooth
again, 2-3 minutes. Shape the dough into a ball, transfer it to an
oiled bowl & leave to rise in a warm place until doubled in bulk,
1-1/2 hours. Butter a baking sheet. Turn the dough on to a lightly
floured surface & knead lightly to knock out the air. Roll it to the
largest possible round that will fit the baking sheet, preferably 50
cm across. Transfer the dough round to the buttered baking sheet &
with your knuckles, flatten the center slightly to form a 1" border
around the edge to contain the butter & sugar topping. Dot the top
with butter. Mix the lemon zest with the sugar & sprinkle it on the
dough. Leave the galette in a warm place to rise until light, 15-20
minutes. Heat the oven to 450 F. Bake the galette in the heated oven
until browned & the sufar has formed a crisp glaze on top, 15-20
minutes. Transfer it to a rack to cool. It is best served while still
warm, but can be baked a few hours ahead & warmed for serving.
sprinkle the yeast on top & leave until dissolved, about 5 minutes.
Sift the flour onto a work surface with the salt & sugar & make a
large well in the center. Add the eggs & yeast mixture & work lightly
with your hand until mixed. Using a pastry scraper or spatula,
gradually draw in the flour, working the mixture until it forms large
crumbs. Press it into a ball; the dough should be soft & slightly
sticky; if necessary add more flour. Flour the work surface & knead
the dough until it is smooth & elastic, at least 5 minutes. Work in
the creamed butter & continue kneading until the dough is smooth
again, 2-3 minutes. Shape the dough into a ball, transfer it to an
oiled bowl & leave to rise in a warm place until doubled in bulk,
1-1/2 hours. Butter a baking sheet. Turn the dough on to a lightly
floured surface & knead lightly to knock out the air. Roll it to the
largest possible round that will fit the baking sheet, preferably 50
cm across. Transfer the dough round to the buttered baking sheet &
with your knuckles, flatten the center slightly to form a 1" border
around the edge to contain the butter & sugar topping. Dot the top
with butter. Mix the lemon zest with the sugar & sprinkle it on the
dough. Leave the galette in a warm place to rise until light, 15-20
minutes. Heat the oven to 450 F. Bake the galette in the heated oven
until browned & the sufar has formed a crisp glaze on top, 15-20
minutes. Transfer it to a rack to cool. It is best served while still
warm, but can be baked a few hours ahead & warmed for serving.
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