Intro: Lemon Pulp Rosemary Bread
When life gives you lemons. . .
One citrus I love having in the house is lemon! Lemon is so versatile and a good acid to compliment anything from savory to sweet treats and from hot to cold drinks. The juice and rind are always being used, but what about that left over pulp? Make it into bread! And what's also good with lemon? Rosemary!
The two flavors are pretty classic combination, especially in chicken. But in bread? Mhmm! This lemon rosemary bread has a twist though. This will be prepared without yeast. Bread without yeast? You won't miss it because you will spend more time eating and less time waiting. This bread can be started right after breakfast so you can have this ready by afternoon tea time (or lunch) :)
This bread has a:
- Nice crispy crusty top
- Moist inside with a little crumble
- Bold flavor, but not too strong
- And is great with butter! (like all breads)
Q: Can I use day old pulp?
A: Yes. As long as it was well kept in the fridge in a proper container. I have not tried using 2 day old pulp, but if you do, I would love to hear about it!
Q: What if I don't want/have lemon pulp and rosemary? Can I use different ingredients?
A: Yes! You can substitute the pulp with other fruit and vegetable pulp. Check the last step for other ideas.
Q: What if I don't have a juicer?
A: Using a grater will do "grate"! I suggest using a fine grater. Be sure to grate over a sieve/fine strainer so you can drain the juice out of the pulp. Or you can squeeze the juice out of it and cut the pulp out.
Q: Is this low-carb?
A: What do you think?
- 2.25 C (316 g) = All-Purpose (AP) Flour
- 1.5 tsp (6 g) = Baking Powder
- 0.5 tsp (2.5 g) = Baking Soda
- 0.5 tsp (3 g) = Kosher Salt
- 2 TBS (23 g) = Light Brown Sugar, lightly packed
- 2 TBS (21 g) = White Granulated Sugar
- 0.75 C (~177 mL) = Vegetable Oil
- 3 (175 g) = Eggs, large AA
- 0.25 C (65 g) = Applesauce, Unsweetened
- 0.5 (1.1 g) = Rosemary, Dry
- 3 (64 g) = Lemons' pulp (getting pulp from 3 whole lemons)
- Silicone Loaf Pan (or your choice of loaf pan)
- Rubber Spatula
- Measuring Spoons
- Measuring Cups
- Medium & Large mixing bowls
- Scales (optional)
*I use SKG slow masticating juicer
Step 1: Time to Pulp-erize
This can be done in a day advance. . .
Take your lemons and cut 8 even slices per lemon. Remove all the seeds and cut the pulp off the rind without getting any of the pith on it. Having the seeds and pith with the pulp will cause the bread to be bitter. Run the lemon meat through the juicer and reserve all the pulp saved.
If you are juicing by hand, be sure to get all the juice and seeds out, then you can cut the pulp out. Double check for any pith, unless you don't mind the bitter.
TOOLS: hand juicer, strainer/sieve, bowl, knife, cutting board
NOTE: If you have a better method to removing the pulp from the rind and seeds, please do so and share. I would love to know!
Step 2: Light the Beacon!
Preheat the oven to 350 degrees Fahrenheit / 177 degrees Celsius.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk:
- 2.25 C (316 g) AP Flour
- 1.5 tsp (6 g) Baking Powder
- 0.5 tsp (2.5 g) Baking Soda
- 0.5 tsp (3 g) Kosher salt
Whisk together until all ingredients are combined. I chose to not sift the ingredients before, but you are more than welcome to. The texture may be different though.
Step 4: Combine the Wet
In a large bowl, whisk:
- 2 TBS (23 g) Light Brown Sugar
- 2 TBS (21 g) White Granulated Sugar
- 0.75 C (~177 mL) Vegetable Oil
- 3 (175 g) Eggs, Large AA
- 0.25 C (65 g) Applesauce, Unsweetened
Whisk together the wet ingredients until well incorporated.
Step 5: Dry + Wet = YUM
Have your spatula and tablespoon ready! Here, you will add the dry ingredients a heaping spoonful at a time to the wet ingredients. Continue to slowly incorporate the dry to the wet by folding the wet over the dry ingredients until well combined. It will then turn into a thick batter, looking like fondant.
Tablespoon = larger dining spoon
Step 6: Fold the Flavor Flav
Add the flavors:
- 64 g Lemon Pulp
- 0.5 TBS (1.1g) Dry Rosemary
and fold it in the batter until it is well incorporated and even distributed through out the batter.
Step 7: Bake It!
Pour the dough into your loaf pan and spread it out evenly. Then, tap the loaf pan against the counter to get all the extra air out. It will also naturally level the top of the dough out.
Be sure to have the rack placed in the middle of the oven. Place the loaf pan right in the middle and bake for about 30 minutes or until a toothpick comes out clean from the middle.
Step 8: Butter Up!
Carefully bring out the loaf pan and let the bread carry over cook for about 3-5 minutes. Then carefully bring the bread out of the mold. If you are using a:
- Silicone mold - Gently pulled the opposite corners until the bread loosens up from the sides.
- Non-stick/other - Use a spatula to assist in peeling the bread off the side
Place the top of the cooling rack on top of the loaf flip it upside and remove the pan off the bread. Flip the bread right side up.
If you are like me, I put a fork right in it, but best practice is to let it rest for a couple minutes before cutting into it.
Favorite way to eat it: butter and honey!
- Blueberry, Lemon, and a little vanilla flavor
- Carrot and Apple
- Tomato and Basil
- & Your Favorites!