This loaf is somewhat of a mystery to Gill and I.Gill has explained her woes here. However, her woes are not my woes - my loaf is also a bit disappointing.
Rather than no rise - I had a deceptive lack of rise in the tin, followed by an explosion in the oven. I was going to put this in two tins, like the Blueberry Loaf, but there was so little dough on the roll out, it easily fitted in one tin. Humph.
Then, rather than being dry, it was still raw in the middle after the baking time was up (yet already very brown on top).
Then, to add insult to injury, as always seems to happen when I make cream cheese icing, the icing was more of a glaze/drench! On the up-side, it is really lemony and quite delicious!
Given that it needs the zest of four lemons, and the juice of half, and is rather a faff, I'm not convinced I'll be repeating this, although the stack and rotate sweet dough loaf method does produce a rather wonderful tear-and-share loaf. I'm already plotting a variation of babka, and a variation of chelsea buns or cinnamon buns along these lines!
75ml lukewarm whole milk
60ml lukewarm water
1/2 tsp salt
50g caster sugar
1.5 tsp instant or "quick action" yeast (original recipe = 2.25tsp dried active yeast)
350g plain flour, plus extra for dusting
55g unsalted butter, plus extra for greasing
2 large eggs, beaten
2tsp vanilla extract
60g unsalted butter
100g caster sugar
grated zest of 3 lemons
90g full-fat cream cheese
40g icing sugar, sifted
1tbsp lemon juice
grated zest of 1 lemon, plus extra to decorate
1tbsp whole milk
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