Lemon Rosemary Bread With Pecans Recipes

MEYER LEMON ROSEMARY BREAD

Steps:

• Combine the flour, yeast, salt, rosemary and lemon zest in a by stirring with a wooden spoon. Add the water and stir until the dry ingredients are well-moistened and a shaggy, sticky dough has formed (I sometimes have to use my hands to lightly knead and work all the ingredients into a loose mass). Transfer the dough to a clean bowl coated with cooking spray. Cover the top of the bowl with plastic wrap. Let the dough sit at room temperature (about 70 degrees F) for 12-18 hours. After a minimum of 12 hours the surface will become dotted with bubbles - that's a sign that ingredients are fermenting and flavor is developing!
• Transfer the dough to a lightly floured work surface. Sprinkle the top of the dough with a little flour and lightly knead it with you hands for about a minute. Cover the dough with plastic wrap on your counter and let it rest for 15 minutes.
• Generously coat a tea towel with cornmeal or flour. Gently and quickly shape the dough into a ball with floured hands and place seam-side-down onto the center of the towel. Dust the top of the dough with more cornmeal (or flour) and wrap the towel loosely around the dough. Place the towel with the dough in a large bowl and let it rise until the dough has doubled in size and does not quickly spring back when you poke at it. This should take 1 ½-2 hours.
• Thirty minutes before the dough is ready, place a 2 ¾-quart up to a 5 quart cast iron pot in the oven and preheat the oven to 450°F.
• Once your oven is preheated, carefully remove the pot from the oven. Open the towel and slide your hand underneath so that you can turn the dough mound seam-side-up into the pot. Give the pot a little shake to make sure the dough is even on the bottom and put the lid on top of the pot. Bake for 30 minutes, then uncover and bake an additional 15-30 minutes until the boule is golden brown all over and sounds hollow when you tap it with a wooden spoon.
• Remove the pot from the oven and transfer to a wire rack to cool for 15 minutes. Carefully remove the bread from the pot and let cool completely on a wire rack before slicing.

ROSEMARY-LEMON NO-KNEAD BREAD

Steps:

• In large bowl, combine flour, yeast, salt, rosemary and zest.
• Add 1 5/8 cups water, stir until blended (dough will be shaggy and sticky)
• Cover with plastic wrap.
• Let dough rest at warm room temperature (70F) until surface is dotted with bubbles (12-18 hours) Pleace dough on lightly floured surface.
• Sprinkle dough with flour, fold dough over onto itself once or twice.
• Cover loosely with plastic wrap and let rest 15 minutes.
• Using very little flour, gently and quickly shape dough into a ball. Generously coat smoot cotton towel with cornmeal.
• Put dough, seam side down, on towel. dust with more flour or cornmeal. Cover with another towel; let rise until dough is more than double in size and does not readily spring back when pokked with a finger, about 2 hours.
• t least 30 minutes before dough is ready, put 2 3/4 quart cast-iron pot in oven; preheat oven to 450°F.
• Remove pot from oven.
• Slide hand under towel; turn dough over, seam side up, into pot; it's OK if it looks messy.
• Cover with lid; bake 30 minutes.
• Uncover, bake until loaf is browned, 15-30 minutes more.
• Set pot on wire rack; cool 10 minutes.
• Using oven mitts, turn pot on side; gently turn bread, it will release easily.

CREAM CHEESE SANDWICHES WITH DATES, PECANS AND ROSEMARY

Steps:

• Set oven to 400. Put cream cheese, lime zest and dates in a small bowl. Use a fork to gently mix.
• Put pecans on a rimmed baking sheet or in a skillet. Add rosemary leaves, olive oil and a generous pinch of salt and pepper. Toss to distribute seasoning and spread out in an even layer. Roast for 10 minutes or until lightly browned and fragrant. Set aside to cool.
• Lay bread slices on a work surface. Spread each evenly with cream cheese mixture using 2 or 3 tablespoons per slice. Sprinkle with pecans and rosemary. Add a little more salt and a pinch of red pepper.
• Cut on the diagonal to make 12 open face sandwiches, or cut into smaller bite-size triangles.

LEMON-ROSEMARY MARMALADE

Steps:

• Using a vegetable peeler, peel lemons into wide strips. With a sharp knife, carefully remove white pith from peels. Cut peels into 1/4-in. strips. Set fruit aside., Place lemon strips in a small saucepan; add water to cover and 1/4 teaspoon baking soda. Bring to a boil. Reduce heat to medium. Cook, covered, 10 minutes; drain. Repeat with remaining baking soda., Cut a thin slice from the top and bottom of lemons; stand lemons upright on a cutting board. With a knife, cut outer membrane from lemons. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Squeeze membrane to reserve additional juice., Place lemon sections and reserved juices in a Dutch oven. Stir in 7 cups water and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, 25 minutes. Add sugar. Bring to a boil. Reduce heat; simmer, uncovered, 40-50 minutes or until slightly thickened, stirring occasionally. Remove from heat; immediately stir in rosemary and, if desired, food coloring., Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

PECAN LEMON LOAF

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.