Lemon Current Loaf

On a whim, I ran over some ideas for different breads with my daughter and we ended up with. To our surprise, it came out awesome.

1 cup whole wheat flour
2.5 cup white flour
1/2 cup currant
1 egg
1/4 tsp yeast
1 Tbsp brown sugar
1 tsp lemon zest dried it fresh
1 tsp salt
1.5 cup water
1/2 tsp vinegar

First I mix the currants, brown sugar, vinegar, salt, lemon zest and yeast in the bowl. Next I added the flour. Mix the egg in a separate bowl and add to the flour mixture. Last is add the water. Since it's cold in New England, I use warm water instead of cold water.

Let it rise 12-14 hours in a warm place around 70F.

Preheat the cast iron/dutch oven in the oven at 550F. Turn the dough on the counter and shape into a round loaf. Let it rise for 1 hour.

Take the dutch over out, remove the lid and put the loaf in. Cover with lid and bake for 30min at 500F. If you want a soft crust, bake uncovered for 3 min. For hard crust, bake uncovered for 10-15min.

Thanks to Jim Lahey for his "No Knead" recipe. I've really enjoyed making bread for my family the last 2 months.