Lemon Almond Bread
It’s Sunday morning and a rather late start to the day for me after a lively night with Friends. I’ve still managed to get my morning swim in before breakfast, albeit a slow crawl across the pool as the others keep lapping me. I’m starving on my return home but after a sausage workshop and a Bavarian festival yesterday all I find in the fridge are the leftovers; sausages, sauerkraut and potato salad, not really what I had in mind, the body is craving a sugar injection. Luckily I had made a double batch of sweet bread dough last week and pulled that out of the freezer to make something not so sausage like for morning tea. A quick rummage in the cupboard delivered ground almonds and lemon peel, if I bound them together with egg I though it might make a kind of citrus marzipan filling. I’m please to say the results did offer a light bread with a not too sweet citrus marzipan style filling, very satisfying and now it was time to put my feet up and have a wee siesta after all that hard work!
Ingredients – makes 1 loaf
- 400g high grade flour
- 40g sugar
- 80g butter, melted
- 1 tsp vanilla extract
- 2 tsp dry yeast
- 1 cup warm milk
- 150g lemon candy peel
- 140g ground almonds
- 1 large egg
- sprinkle of slivered almonds for decoration
- Heat oven to 180C and line a baking sheet with parchment.
- Add the yeast to the warm milk to allow it to dissolve.
- Place the flour in a large bowl and make a well in the middle.
- Add the yeast and milk, sugar, vanilla and melted butter to the well and bring together to form a tacky bread like dough.
- Knead dough for 10 minutes and then allow to rest in a warm place till double in size.
- Place the candy peel, ground almonds and egg into a bowl and beat together.
- Roll the dough out into a rectangle about 2/3 inch thick, 14 inches by 12 inches.
- Spread the almond mixture over the dough to completely cover and then roll across the narrowest width.
- With seam side down place the roll onto a baking tray for a ‘free form’ loaf or into a loaf tin.
- Lightly spray with oil and cover with a plastic bag.
- Allow to prove till double in size.
- glaze with a little egg wash and sprinkle with slivered almonds
- Bake for 25-35 minutes or until golden brown