MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: PAIN AU CITRON (LEMON BREAD)
  Categories: Abm, Grains, Lo/no-fat
       Yield: 16 servings
  
   2 1/2 ts Active dry yeast
   1 1/2 c  Rye flour; medium
   1 1/4 c  Bread flour
       2 ts Gluten flour, 100%
       1    Lemon zest; grated zest -1 l
       1 ts Salt
       1 c  Water; plus
       3 tb Water
  
   Recipe by: Rustic European bread From Your Bread Machine Book by
   Linda West Eckhardt and Diana Collingwood Butts
   
   Dough Setting Makes two 6 x 4 oval loaves
   
   The addition of lemon zest to a rye and wheat bread yields a
   citrus-scented bread you'll love with seafood and pates.  Shape the
   bread like big lemons. The crust will be golden brown, and the crumb
   dense and aromatic. The bread keeps at least 3 days wrapped in
   nothing but a paper bag.
   
   Place all ingredients in the bread machine pan and process on the
   dough setting, then remove to a lightly floured surface and punch
   down. Knead a moment or two, then divide the dough into two pieces.
   
   Shape each piece into a football (or lemon) shape - a short, thick
   oval with pointed ends.  Place on parchment paper sprinkled with
   cornmeal and set on a baking sheet.  Cover with plastic wrap and let
   the dough rise in a warm, draft-free place until almost doubled in
   bulk, no more than 1 hr. Make 3 quick, slashes in the top of each
   risen loaf.
   
   While the dough is rising, preheat the oven to 450 deg F.  Bake until
   golden brown and done through, about 30 min.  Remove to a rack and
   cool thoroughly before slicing.
  
 MMMMM