3 oz (75 g) 3/4 cup macadamia nuts
275 ml (10 fl oz) 1 1/4 cups water
3 tbsp melted butter
3 cups (1 lb) 450 g strong white bread flour
1 1/2 tsp salt
2 tsp caster sugar (superfine granulated)
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
275 ml (10 fl oz) 1 1/4 cups water
3 tbsp melted butter
3 cups (1 lb) 450 g strong white bread flour
1 1/2 tsp salt
2 tsp caster sugar (superfine granulated)
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Cut the nuts into chunky pieces and brown slowly in a dry frying pan, stirring often to prevent burning.
2. Leave aside until cold.
3. Pour the water into the breadmaker bucket, then add the butter and half the flour.
4. Sprinkle with the salt and sugar.
5. Cover with the remaining flour and mound the yeast into the centre.
6. Fit the bucket into the breadmaker and set to the programme recommended in the manual (either special if the machine has this setting or basic white or No 1).
7. Add the nuts according to the manual's instructions, usually at the beginning or the middle of the second kneading or when the machine bleeps.
8. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
9. If liked, brush with the selected glaze.
10. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
2. Leave aside until cold.
3. Pour the water into the breadmaker bucket, then add the butter and half the flour.
4. Sprinkle with the salt and sugar.
5. Cover with the remaining flour and mound the yeast into the centre.
6. Fit the bucket into the breadmaker and set to the programme recommended in the manual (either special if the machine has this setting or basic white or No 1).
7. Add the nuts according to the manual's instructions, usually at the beginning or the middle of the second kneading or when the machine bleeps.
8. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
9. If liked, brush with the selected glaze.
10. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
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