| Cook Time | 25 minutes |
| Servings | loaf |
Ingredients
- 1 Lemon Finely grated rind
- 1 teaspoon Saffron Threads
- ½ cup Almonds coarsely chopped
- ½ cup Raisins chopped
- ½ cup Currants
- 1 Egg Egg whisked with 1 tablespoon Water
- 1 tablespoon Icing Sugar to dust
Ingredients
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Instructions
- Prepare basic bread dough replacing orange rind with lemon rind. Soak saffron threads in 2 tablespoons hot water. Add saffron mixture to milk mixture. Omit the cardamom.
- Preheat oven to 200c. Grease cans with butter and line with baking paper, extending paper 4cm above rims. Reserve 2 tablespoons almonds and combine remainder with raisins and currants in a bowl. Knead fruit mixture into prepared dough. Continue to end of step 2.
- After dough has risen and been punched down, divide in half and knead lightly for 3 minutes. Form each into a cylinder shape and slide into prepared cans. Stand for 15 minutes or until risen. Brush tops with egg wash and sprinkle with reserved almonds, bake for 20-25 minutes or until golden and bread sounds hollow when tapped. Remove bread from cans and cool on a wire rack. Dust with icing sugar and serve.
Recipe Notes
You will need 2 x 800g empty tomato cans for this recipe. Remove can tops, empty contents and freeze for another use. Wash well and dry in a warm oven for 20 minutes.
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