Name: Lemon and Macadamia Bread
Yield: Makes 1 Loaf
Ingredients: 375 g/13 oz/3¼ cups unbleached white bread flour; 40 g/1½ oz/3 tbsp caster (superfine) sugar; 60 ml/4 tbsp milk; 125 ml/4½ fl oz/generous ½ cup lemon yogurt; 1 egg; 2.5 ml/½ tsp salt; 25 g/1 oz/2 tbsp butter; 10 ml/2 tsp grated lemon rind; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 25 g/1 oz/¼ cup macadamia nuts, chopped; 175 ml/6 fl oz/¾ cup lemon yogurt; 500 g/1 lb 2 oz/4½ cups unbleached white bread flour; 115 ml/4 fl oz/½ cup milk; 3.5 ml/¾ tsp salt; 50 g/2 oz/¼ cup caster sugar; 7.5 ml/1½ tsp easy bake dried yeast; 40 g/1½ oz/3 tbsp butter; 40 g/1½ oz/⅓ cup macadamia nuts, chopped; 15 ml/1 tbsp grated lemon rind; 2 eggs; 100 ml/3½ fl oz/7 tbsp milk; 600 g/1 lb 5 oz/5¼ cups unbleached white bread flour; 50 g/2 oz/4 tbsp caster sugar; 5 ml/1 tsp salt; 50 g/2 oz/¼ cup butter; 50 g/2 oz/½ cup macadamia nuts, chopped; 20 ml/4 tsp grated lemon rind