Very good, tangy bread.
Generously grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine melted butter or margarine and sugar. Add eggs, and mix until light and fluffy. Add milk, baking powder, lemon rind, and chopped nuts. Mix well. Sift flour, and gradually add to mixture; mix to just combine.
Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.
While bread is baking, combine lemon juice and confectioners' sugar in small dish. Stir well before using. Immediately upon removing bread from oven, place pan on a cooling rack. Using a large fork, poke holes all over the bread. Pour lemon juice mixture over the top of the bread. Cool for 15 minutes, and then remove from pan.
Per Serving: 227 calories; protein 3.8g; carbohydrates 31.5g; fat 10.1g; cholesterol 47.1mg; sodium 97.8mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.