Savory Grape Bread With Lemon, Goat Cheese And Sea Salt
- 1 pound , 3 oz, (540g) all purpose flour (I used and Strongly Recommend King Arthur’s Unbleached AP flour)
- 7 grams kosher salt, (very slightly rounded 1 teaspoon)
- 2 teaspoons active dry yeast
- zest of 2 medium lemons
- 175 g whole milk, , warmed to about 110-120F (it will feel very warm but not hot)
- 175 g water, , warmed to about 110-120F (ditto)
- 1 Tablespoon white grape juice*, (you can buy white grape juice, but I just mashed about 8 of my grapes and strained the liquid, measuring 1 Tablespoon)
- 2 Tablespoons extra virgin olive oil, , plus more for your work surface, hands and for drizzling on top
- 40-80 grapes, (I used black seedless. Use what you like, but make sure they’re seedless), depending on how many grapes you want in your bread.
- 5-6 oz goat cheese, , crumbled
- Fleur de sel or other coarse sea salt of your choice for sprinkling the rolls before baking
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California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.