Knobbly bread

Recipe from: 10/26/1989 12:00:00 AM
Ingredients 10
Servings 0


  • 3
    cake flour
  • 20
    instant yeast
  • 10
  • 160
  • 2
    lemons, grated rind
  • 140
    margarine, melted
  • 1
    lukewarm milk
  • 4
    extra large eggs, beaten
  • extra melted margarine
  • little icing sugar


Preheat the oven to 180 ºC (350 ºF). Grease five 23 x 13 cm loaf tins with margarine. Sift the cake flour, instant yeast, salt and sugar together. Add the lemon rind. Blend the margarine, lukewarm milk and beaten eggs. Add to the flour mixture and add another 375 ml lukewarm water. Knead until the dough no longer sticks to your hands. Cover the dough to keep it warm and allow it to rise for about an hour. Knead down. Shape into balls and arrange in greased tins. Brush the dough with a little melted margarine and allow to rise once more until doubled in bulk. Bake for one hour or until the crust is golden brown and the bread is cooked through. Brush with melted butter and sprinkle a little icing sugar on top. Makes 5 medium loaves.

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