Lemon Bread (yeast bread, food processor)
Source: Cooking for All Seasons by Jimmy Schmidt
Yield: 1 loaf, about 1 1/4-inch in diameter and 16-inch long

1 pkg. dry yeast
2 Tbsp. sugar
3/4 cup lukewarm water (about 110F)
1/2 cup grated lemon rind
3 cups all purpose flour, sifted
1/2 tsp. salt
1/4 cup lemon juice
1 1/2 tsp. coarsely ground black pepper
2 Tbsp. virgin olive oil

In a small bowl, combine the yeast, sugar, and warm water. Allow the yeast to activate and foam.

In a food processor, combine the flour, pepper and salt. Add the lemon rind and chop very fine. Add the yeast mixture and lemon juice and process until a ball forms; work just until the dough pulls away from the side of the bowl. Add the olive oil. Remove immediately to an oiled bowl, cover with a clean cloth, and allow to rise in a warm, draft free place until doubled, about 10 minutes. Punch down.

Place a baking stone on the lower rack of the oven and preheat oven to 400F.

Form the dough into a long, thin loaf. Allow to rise 1 1/4 times in
volume, about 10 minutes. Place on the stone in the lower rack of the oven.

Bake for 10 minutes, reduce the heat to 350F and continue to bake until golden, about 10 minutes. Remove to a rack to cool.