I feel like it’s been kind of a while since I baked some bread other than sourdough.
Maybe not –
However wonderful the sourdough recipe is, I still crave the crust and aroma of simple artisanal bread…and always Meyer Lemons. Oh, and I’m also sort of on this Salted Caramel Sauce kick lately.

So, enjoy!

Salted Caramel Meyer Lemon Artisanal Bread

1 1/4 cup warm water
1 1/2 tsp. dry active yeast
1 1/2 tsp. sea salt
3 1/2 cups all purpose flour
5 oz. Salted Caramel Sauce
3 Tbs. Preserved Meyer Lemons, rinsed and finely chopped

Combine the warm water and yeast together in a small bowl and allow to sit and bloom for about 10 minutes.
In a large bowl, combine the sea salt and flour, and then stir in the water-yeast mixture. As you’re mixing, stir in the Salted Caramel Sauce and chopped Preserved Meyer Lemons.
Cover loosely with a kitchen towel and allow to rise for 2-3 hours.

Preheat the oven to 450 degrees for at least 30 minutes.

With floured hands, for the risen dough (after 2-3 hours) into a boule and place on a parchment lined baking sheet.
Bake at 450 for 30 minutes.
Keep the oven door closed and turn the oven OFF. Leave the bread in the oven while it cools for two hours.
Remove from oven, slice, and serve slathered with butter!