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Orange & Lemon Bread

  • BAKE: 30m
  • SERVES: 8



Place dry Wholemeal Bread Mix into a bowl.
Dissolve the sugar in the water and add to dry mix with the syrup, oil and zest and make up the dough following instructions on the pack.
After kneading and stretching for two minutes, blend the mixed peel through the dough prior to the five minute rest.
Mould into required shape, place in warm, greased bread tin (2lb), cover with a damp tea towel; lightly oiled plastic or polythene and leave to rise in a warm place for 40-50 minutes or until doubled in size.
This enriched dough is baked at 215° (420°F, Gas Mark 6½) on the lower shelf of preheated oven for 30 minutes or until golden brown.
When baked remove from tin and cool on a wire rack.

Add the water, syrup and oil to the bread maker container
Add all other ingredients to the bread maker container
Place the container in the bread maker unit and ensure it is correctly
clipped in place
Set the machine to the appropriate programme and start.
When the finished signal sounds remove the bread carefully and cool on a wire rack

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Deb's Tips

Glaze the top of this loaf with marmalade melted in a spoonful of hot water for a sweeter touch.

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