A beautifully plated loaf of Lemon and Orange Bread served on a rustic wooden table. The bread has a golden-brown crust with a soft, citrus-infused interior featuring fresh lemon zest and orange essence. Lightly drizzled with a citrus glaze and garnished with thin slices of lemon and orange. Sliced and arranged on a wooden cutting board, served with a side of butter and honey. The warm wooden table is more visible, providing a cozy and inviting setting.

Lemon and Orange Bread

I was inspired to make this bread when I visited a small artisan bakery in Tours (Loire), France. The baker produced a bread with oranges, saffron and honey made from a traditional recipe favoured by famous local poet François Rabelais. My twist was to try it with oranges and lemons – I think it works well.
Portions:2 small loaves or 1 large loaf
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Ingrediënten

  • 400 g strong white flour plus extra for dusting
  • 100 g rye flour
  • 10 g salt
  • 60 g butter softened
  • 60 g z caster sugar
  • 20 g yeast
  • 300 ml water
  • 5 lemons zest of it
  • 6 oranges zest of it

Instructies

  • Put the flours, salt, butter, sugar, yeast and water into a bowl and massage the dough together with your hands for 3 minutes.
  • Then tip the dough out onto a lightly floured surface, add the zests and work them well into the dough: the dough will discolour slightly, but don’t worry.
  • Put the dough back in the bowl and leave to rise for 1 hour.
  • Line a baking tray.
  • If making two loaves, divide the dough into two equal pieces.
  • Shape the dough(s) into a ball shape and push your finger down through the middle until you can feel the table underneath.
  • Then, using a sharp knife, cut them across the top several times, place on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake for 25 minutes until golden brown, then transfer to a wire rack to cool
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Recipe Category Bread / Fruit
Country European / French
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