Sicilian Lemon Stone Fruit Bread
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Quite vague recipe. In just two words: let the dough, exhaust, add dried fruit, knead the dough, then enter the mold, and then it's baking. The whole process was filled with doubts.
One of the doubts is that in the recipe, one lemon juice and one egg are all the liquid ingredients, a total of 300 grams of flour, is there too little liquid? Sure enough, after the flour becomes flocculent, it keeps making circles in the bread machine. Add some more water to form a ball.
Doubt two, is this dried fruit actually added after it has been exhausted? Regardless of it, just add it after kneading the noodles according to your own habits, and let the dried fruit be sent along with the noodles.
Doubt three, what is the "little" of the olive oil? I gave a ration-5 grams, shouldn't it be enough?
Doubt four, it didn't say whether it was the post-oil method or how to drip it? Then start the lazy mode, add olive oil to knead the dough, it's not much anyway.
The biggest doubt is that if you use lemon juice to make noodles, will the yeast be sour? The heart has been hanging from the beginning of the dough, and the yeast is sour, wouldn't it become a dead dough? After all, the dough still started to rise, although it was not so vigorous as the ordinary dough.
Didn't say whether to start baking after entering the mold, or to continue baking after the second round. As usual, it took ample time to let the dough rise. However, the dough is obviously not as tall as ordinary dough. Seeing that the time has exceeded expectations a lot, maybe this is the only way to go, right? Then start roasting. . . .
Although there are many shortcomings, this bread is still very attractive, "rich dried fruit, sweet and sour, delicious, lemon aroma". . . . "
One of the doubts is that in the recipe, one lemon juice and one egg are all the liquid ingredients, a total of 300 grams of flour, is there too little liquid? Sure enough, after the flour becomes flocculent, it keeps making circles in the bread machine. Add some more water to form a ball.
Doubt two, is this dried fruit actually added after it has been exhausted? Regardless of it, just add it after kneading the noodles according to your own habits, and let the dried fruit be sent along with the noodles.
Doubt three, what is the "little" of the olive oil? I gave a ration-5 grams, shouldn't it be enough?
Doubt four, it didn't say whether it was the post-oil method or how to drip it? Then start the lazy mode, add olive oil to knead the dough, it's not much anyway.
The biggest doubt is that if you use lemon juice to make noodles, will the yeast be sour? The heart has been hanging from the beginning of the dough, and the yeast is sour, wouldn't it become a dead dough? After all, the dough still started to rise, although it was not so vigorous as the ordinary dough.
Didn't say whether to start baking after entering the mold, or to continue baking after the second round. As usual, it took ample time to let the dough rise. However, the dough is obviously not as tall as ordinary dough. Seeing that the time has exceeded expectations a lot, maybe this is the only way to go, right? Then start roasting. . . .
Although there are many shortcomings, this bread is still very attractive, "rich dried fruit, sweet and sour, delicious, lemon aroma". . . . "
