Cooking time: 2 hours 50 minutes plus cooling time
ingredients
makes 1 large loaf
3/5 oz cake fresh yeast
1 tablespoon lukewarm water
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon grated lemon rind
2 tablespoons sugar
2/3 cup lukewarm milk
1/4 cup butter, melted
1 egg, beaten
for the topping
2/3 cup graham crackers, crushed
2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 cup butter, softened
method
1. Mash the yeast and the water together, then leave in a warm place until the mixture is puffed up and frothy.
2. Sift the flour, salt and ginger into a bowl. Stir in the lemon rind and sugar.
3. Make a well in the centre and put in the yeast mixture, milk, butter and egg.
4. Gradually draw the dry ingredients into the liquid with a spoon and continue mixing until the dough leaves the sides of the bowl.
5. Knead until the dough is smooth and elastic, then leave to rise in a warm place for 1 - 1 1/2 hours or until almost doubled in bulk.
6. Knead the dough for 3 minutes. Shape into a loaf and place in a greased 2 pound loaf pan. To make the topping, combine all the ingredients until the mixture resembles breadcrumbs.
7. Sprinkle over the loaf, then leave to rise for 30 minutes.
8. Heat the oven to 180°C (350°F).
9. Bake for 40 - 45 minutes or until the topping is golden brown and slightly crunchy. Turn out to cool on a wire rack.
12 users have helped to rate this recipe.
