Lemon Macadamia Bread

INGREDIENTS

1.5oz/40g butter, softened

20oz/500g strong white flour

1 tsp salt

1.5tsp dried yeast

2oz/50g golden caster sugar

4fl oz/120ml warm milk

1 medium sized egg

6fl oz/175ml lemon yoghurt

1.5oz/40g chopped macadamia nuts

1 tbsp grated lemon rind (unwaxed)

METHOD

Grease and line a deep 6" cake tin.

Sieve flour and salt into a large mixing bowl and make a well.

Mix together the milk, 1 tsp of the sugar and the yeast and pour into the well.

Mix in a little of the flour and cover the wet mixture with flour but do not mix completely.

Cover and leave in a warm place for 30 minutes.

Add the egg, butter, yoghurt and sugar to the flour mixture and stir to form a dough.

Knead until smooth and elastic.

Cover again and leave in a warm place for an hour until well risen.

Punch the dough down several times to disperse the air bubbles.

Knead in the nuts and lemon rind.

Shape the dough to fit the tin and place in the tin.

Cover again and leave to rise for 30-60 minutes.

Preheat the oven to 190C, 375F, Gas 5.

Brush dough with melted butter and bake in the centre of the preheated oven for 50-60 minutes until golden brown and firm to the touch.

Remove from the oven and carefully transfer to cool on a wire rack.

Slice and butter or spread with homemade lemon curd!

Enjoy!

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