Meals and Courses

Pine Nut, Lemon & Cardamom Loaf

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
Ingredients
  • 20 cardamom pods
  • finely grated rind and juice of 2 lemons
  • 1 large egg, beaten
  • 50 g (2 oz) unsalted butter, softened
  • ½ teaspoon salt
  • 3 tablespoons milk powder
  • 425 g (14 oz) strong white bread flour
  • 50 g (2 oz) caster sugar
  • 1¼ teaspoons fast-action dried yeast
  • 150 g (5 oz) pine nuts, toasted
  • 50 g (2 oz) flaked almonds
  • 150 g (5 oz) sultanas
  • 1 tablespoon lemon juice
  • 65 g (2½ oz) icing sugar
Directions

Grind the cardamom pods using a pestle and mortar to extract the seeds. Discard the shells and grind the seeds to break them up. Put the lemon rind and juice in a measuring jug and make it up to 225 ml (7½ fl oz) with water.

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface and knead in the pine nuts, almonds and sultanas until evenly distributed. Shape the dough into a log shape, about 25 cm (10 inches) long, and place it on a large, greased baking sheet. Cover loosely with oiled clingfilm and leave to rise in a warm place for about 45 minutes or until almost doubled in size.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for about 25 minutes until risen and golden and the base sounds hollow when tapped. Cool on a wire rack.

Beat together the lemon juice and icing sugar to make a thin icing. Drizzle over the bread to decorate.

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