Ingredients
Prep time: 5-10 minutes
Cook time: 55-60 minutes
Makes: 1 x 2lb loaf
- 300g self-raising flour
- 1tsp baking powder
- 50g caster sugar
- 25g ground almond (optional-use flour as a replacement)
- Pinch salt
- 370 buttermilk
- 25g butter melted
- 1 tbsp plain yoghurt
- 1 egg
Method
- Preheat oven to 200C, 180C fan, gas 6.
- Line a 2Lb bread tin.
- Sieve the flour and baking powder into a bowl. Add the caster sugar.
- Ground almond and salt, combine with a wooden spoon.
- Mix together the butter, buttermilk, yoghurt and egg in a jug.
- Add half the wet mix to the dry mix and gently mix.
- Pour the remaining wet mix in and use the wooden spoon to combine, ensuring there is no flour pockets.
- Pour the mixture into the lined tin and bake for 55-60 minutes, or until a metal skewer, when inserted, comes out clean.
- Wrap in a clean tea towel and cool on a raised wire rack and slice with a good bread knife.
