Though Spring has begun it's creep (or, some days, full assault) here in Southern California, I realize that most places in this large country are still quite bogged down with cold and snow.
So, here's more bread. And jam. Because bright acidic fruity jam and warm, chewy, soft bread are exactly what you need when curled up with tea (or bourbon) and a book.
Wheaty, filling bread + tart, tart, tangy lemon jam.
4 c wheat flour
2 tsp yeast
2 tsp salt
1 ½ warm water
¼ c oil (I use olive, but any works)
1 tsp sugar
Stir together water, sugar, and yeast. Set aside for 10 minutes, waiting for mixture to foam up.
Add 1 c flour, and once mixed in, add salt and oil. Add remaining flour in 1 c measures, and once dough is too stiff to mix with a spoon switch to kneading with hands. Incorporate flour until the dough no longer sticks to your hands, then remove from bowl and knead for about 5 minutes.
Let rest for at least 1 hour in warm place, covered, until doubled.
Punch dough down, then knead another 5 minutes. Shape as desired (i.e. log for loaf pan, baguette or batard, or round loaf). Place on baking sheet and preheat oven to 425ºF.
Allow dough to rest about 20 minutes before placing in oven.
Bake for 30-35 minutes, until top crust is firm and bottom, when knocked, sounds hollow.
Let cool before slicing.
¾ c lemon, chopped (about 3 small)
½ c sugar
1 tbs corn starch
Remove skin from lemons, then chop up the fruit into small pieces, including membranes, excluding seeds.
Stir together sugar and cornstarch until evenly distributed. Pour into lemons and juice.
Cook on low heat for 30 minutes, stirring occasionally. Turn off heat, allow to cool for 30 minutes, then pour into a jar, seal, and cool on ice.
Refrigerate. Will keep for 1 month or so after opening.