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1
Chop the parsley finely, grate the lemon peel.
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2
Mix them with 130g of water.
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3
Total amount should be about 150g.
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4
Put all the ingredients into a bread maker.
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5
Start the dough course on the bread maker.
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6
Leave it until the 1st rising.
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7
Take the dough out from the bread maker, punch the air out gently, and divide into 4 portions to form.
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8
Wrap them or cover with a tightly wrung out moistened kitchen towel and leave to rest for 15 minutes.
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9
Then, turn over the dough and use your hand to roll it out into rectangles.
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10
Fold the edges in towards the centre.
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11
Fold it in half and close the edges well.
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12
Place with the seam side down and roll out gently to make it 20 cm long.
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13
Prepare a baking sheet covered with a bigger size of parchment paper and make a little wall between each baguette like in the photo.
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14
(The bread will rise.)
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15
Cover with plastic wrap and leave to proof for another 30 minutes in the oven.
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16
Dust finishing flour on the top with a strainer and make 1 slit on each dough.
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17
Bake for 20 minutes in an oven preheated to 210C.
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18
I cut it into slices.
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19
It's great just after baking.
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20
It's full of umami and refreshing flavor from the lys d'or.
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21
Though this uses a low amount of sugar, it's slightly sweet.
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22
I want to try using it to make sandwiches with plenty of vegetables.
