Lapland Loaf

A simple-to-make loaf which requires no yeast, Lapland Loaf should be eaten zoithin a day of being made. It is delicious cut into slices and spread thickly zoith jam.


1 tablespoon butter

3 eggs, separated

6 fl. oz. single cream

2 fl. oz. milk

2 fl. oz. buttermilk

8 oz. flour

½ teaspoon salt

½ teaspoon sugar

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Using the tablespoon of butter, gener-ously grease a 1-pound loaf tin and set it aside.

In a small mixing bowl, beat the egg yolks, cream, milk and buttermilk to-gether with a fork. Set aside.

In a large mixing bowl, sift together the flour and salt. Stir in the sugar. Make a well in the centre of the flour mixture and pour in the milk and egg yolk mixture. Using a wooden spoon, gradually mix the flour into the liquids, stirring to make a smooth batter. Set the batter aside.

In a medium-sized mixing bowl, using a wire whisk or rotary beater, beat the egg whites until they form stiff peaks.

Using a metal spoon, carefully fold the egg whites into the batter. Pour the batter into the prepared loaf tin.

Place the tin in the centre of the oven and bake the loaf for 1 2- hours, or until it has risen and is golden brown on top, and a skewer inserted into the centre of the loaf comes out clean.

Remove the loaf from the oven and allow it to cool completely in the tin before turning it out and serving.

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