This rose-glazed bread could not be easier to make, and tastes great with lemon tea.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Crush rose petals in a small bowl.
Whisk flour, baking powder, baking soda, salt, and lemon zest together in a bowl. Add rose petals and set aside.
Mix sugar and egg together in a separate bowl. Add rose water and lemon juice. Stir in vanilla bean seeds. Pour egg mixture over flour mixture; stir until combined. Pour batter into the prepared loaf pan.
Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 to 10 minutes; invert onto a cooling rack.
Whisk powdered sugar and rose water together to make glaze. Pour glaze over lemon bread.
Per Serving: 254 calories; protein 3.7g; carbohydrates 58.7g; fat 0.8g; cholesterol 18.6mg; sodium 260.2mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.