I had another one of those days when I simply felt compelled to cook – to bake – to create something in the kitchen. Mint Lemonade Bread.

As we made our way home from a golfing adventure, something completely out of the ordinary for us, I daydreamed about what sort of goodness I could craft in the limited light that remained in the day.

The limitations of time were such that no trip to the store would apply, which meant whipping up something great with what was on hand.

I’m a pro at that.

And after a day in the sun driving golf balls, I decided upon a refreshing and delicious Mint Lemonade Bread.

Mint Lemonade Bread

1 tsp. dry active yeast
3 tsp. white sugar
1 cup warm water

2 1/4 cups all purpose flour
1/4 cup olive oil
1 pinch sea salt

1/4 cup candied lemon peel
1/4 cup freshly chopped mint leaves

Preheat the oven to 450 degrees. Combine the yeast, sugar, and water and allow to sit for 5 minutes. 
In a large bowl, combine the flour, olive oil, and sea salt with the yeast mixture. Stir until fully combined into a dough ball. Allow to sit for 10 minutes.

Using floured hands, stretch the dough ball into a large circle, at least 12″ in diameter.
Sprinkle the candied lemon peel and mint evenly across the circle.
Roll up. Then, using a dull knife, slice the roll down the center almost to one end, reserving about 2″ without the slice. Twist and wrap the two slices together, braiding, and forming a beautiful twist. Roll the twist up into a dough ball once again.

Bake for about 30 minutes, until golden brown.

Yum!

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