Sultana, Coconut & Lemon Bread

I really love the combination of these 3 flavours together and by soaking the sultanas you get wonderful moist little bursts of flavour as you eat. Perfect for breakfast, you can make this the evening before and actually it will improve by the morning.

450g strong plain flour

7g easy blend yeast

30g caster sugar

8g salt

280ml to 300ml lukewarm water

50g softened unsalted butter
75g desiccated coconut

100g tea soaked sultanas (soak in warm tea (I use Lady Grey) for a good 2 hrs, then strain)

Zest of a lemon

30g Demerara sugar

20g melted unsalted butter  

1 egg beaten with a fork                  

preheat the oven to 210

In a large bowl put the flour, yeast, caster sugar and salt. Then make a well in the centre and pour the lukewarm water slowly into the flour mix stirring until you have a soft dough.

Knead for 3 minutes on a dough hook then slowly add the softened butter 10g at a time.

Continue to knead for 4 more minutes or until the butter is completely incorporated.

Put into a greased bowl and cover leave for 90 minutes until doubled in size.

Knock back then turn out and knead by hand for 20 seconds.

Roll the dough into an rectangle.

Brush the dough with melted butter.

Sprinkle with the Demerara sugar, coconut, lemon zest and sultanas .

Tuck in the ends, then roll like a swiss roll. Leave for 40-60 mins to prove.  Brush with an egg wash.

Bake in a preheated oven for 30-40 minutes. 

Cool on a wire rack completely before attempting to slice.