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.
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