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Ingredients
2 eggs, beaten
125 ml (4 fl oz) water
1 tsp sugar
1 tsp salt
1 tbsp butter, melted
Grated zest of 1 lemon
450 g (1 lb) Allinson Strong White Bread Flour
1 tsp Allinson Easy Bake Yeast
75 g (3 oz) pine nuts, roughly chopped
50 g (2 oz) each of raisins and mixed peel
Place all ingredients in a mixer and attach a dough hook. Mix to a soft dough and knead in the mixer for five minutes. Knead by hand on a floured surface for 10 minutes. Place in a round deep greased tin approx. 18 cm (7 in) in diameter and 9 cm (3.5 in deep). Leave to prove until doubled in size and bake for 30 minutes. Brush with melted butter while still hot.
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