The lemongrass (citronella or the Pampas Grass) is an aromatic plant widely used in Asian cooking and especially in Thai, has a strong lemon flavor that becomes pungent sour.
When I can always find it I buy it and use it mainly for dishes based on fish, I happened to also add grated on linguine with seafood before serving ... yum!
This time I used to prepare a fragrant bread to accompany a beautiful sea bream baked.
Ingredients 1 kg 00 flour
550 ml of water
42 g fresh yeast 50 grams of honey
50 grams of extra virgin olive oil
25 g salt 4 sticks lemongrass
Carefully wash the lemongrass, deprive it of the hardest parts and chop finely.
Mix all ingredients together, I use the bread machine to mix the liquid ingredients and therefore before the flour, baking powder and lemongrass.
Put the dough to rise, the current shelter for at least 2 hours, depending on the temperature of your kitchen. Without
deflate the dough to the desired shape, since I had more than one kilo of I mix various forms but one that I think fits better as table bread is a baguette shape.
Preheat oven to 220 degrees, put in the oven, the bottom, a pan full of water.
Let the bread rise about 60 minutes and then bake for 10-20 minutes, depending on the shape.
participate in the contest with this recipe of my My Personal ArtistChef Fabiana
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