Wed, 30 March 2022
Catherine Leyden's Cinnamon & Lemon Bread
Ingredients:
· 350g / 12oz Odlum’s Coarse Wholemeal
· 1 level teaspoon Cinnamon
· Pinch of Salt
· Grated Rind of 1 Lemon
· 1 level teaspoon Bread Soda
· 125g carton of Natural Yogurt
· 75g / 3oz Dark Brown Sugar
· 3 tablespoons Sunflower Oil
· 1 Egg
· 150ml / 1/4-pint Milk
Method:
1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 900g/2lb loaf tin.
2. Put the wholemeal, cinnamon, salt, and lemon rind into a mixing bowl. Sieve in the bread soda and mix well.
3. Lightly beat the yogurt, sugar, sunflower oil, egg, and milk together and add to the dry Ingredients. Stir well.
4. Transfer to the prepared tin and bake for about 1 hour. Turn onto a wire tray to cool.
