Mint Lemonade Bread

Mint Lemonade Bread

1 tsp. dry active yeast
3 tsp. white sugar
1 cup warm water

2 1/4 cups all-purpose flour
1/4 cup olive oil
1 pinch sea salt

1/4 cup candied lemon peel
1/4 cup freshly chopped mint leaves

 

Preheat the oven to 450 degrees. 

 

Combine the yeast, sugar, and water and allow to sit for 5 minutes. 
In a large bowl, combine the flour, olive oil, and sea salt with the yeast mixture. Stir until fully combined into a dough ball. Allow to sit for 10 minutes.

 

Using floured hands, stretch the dough ball into a large circle, at least 12″ in diameter.
Sprinkle the candied lemon peel and mint evenly across the circle.

Roll up. Then, using a dull knife, slice the roll down the center almost to one end, reserving about 2″ without the slice. Twist and wrap the two slices together, braiding, and forming a beautiful twist. Roll the twist up into a dough ball once again.

 

Bake for about 30 minutes, until golden brown.