Merry Christmas & a Happy New Year! Enjoy!

“Spicy Lemon Bread”

Cookbook – “Food for Thought” – Color Library Books

 

3          fl. oz. lukewarm water

1          tbsp. dry yeast

2          tbsps. Sugar

8          oz. plain flour

Pinch of salt

1          tsp. mixed spice

Grated rind and juice of 1 lemon

4          oz. small raisins

1          egg, lightly beaten

4          oz. icing sugar

Oil

 

Mix the warm water with the yeast and 1 tsp. of the sugar.  Leave in a warm place for about 15 minutes, or until frothy.

 

Sift the flour with a pinch of salt into a warm bowl and add mixed spice, lemon rind and raisins.  Add the egg to the yeast mixture and stir it into the flour.

 

Turn the mixture out onto a floured surface and knead for about 10 minutes, or until smooth and elastic.  Place in an oiled bowl, cover and set in a warm place for about 2 hours, or until doubled in bulk.

 

Punch the dough down and knead again for a few minutes.  Divide the dough in half and shape each half into a loaf.  Place each half in a well-oiled 1 – lb. loaf pan, cover loosely and set in a warm place for about 20 minutes, or until the dough rises to the top of the pans.

 

Bake the loaves in a preheated 400 deg. Fahrenheit for 30 to 40 minutes, or until golden brown on top.  When the bread is done, the bottom of each loaf will sound hollow when tapped.  Remove to a wire rack to cool.

 

To prepare the icing, sift the icing sugar into a bowl and add the lemon juice.  If necessary, add enough hot water to make a smooth icing.  The icing should be thick enough to stay on the top of each loaf and drip slightly down the sides.  Serve when the icing is set.

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