Citrus Peel Bread

Ingredients:

Bread:

9 oz warm water 

1 tsp dry yeast 

2 ¾ cups plain flour

1 tsp salt 

Filling:

1 lemon, sliced very thin, dehydrated & cubed

½ orange, sliced very thin, dehydrated & cubed

1 TBSP fresh rosemary, chopped

1 TBSP monk fruit sweetener 

½ tsp salt

¼ tsp dried Scotch Bonnet pepper powder

½ cup cashews, coarsely chopped 

Olive oil for drizzling. 

Instructions:

• Mix bread ingredients together gently. 

• Prove it, warm place for an hour. 

• While the bread is proving, put all of the filling ingredients except cashews into bullet grinder, and grind to a coarse powder. Add the coarsely chopped cashews.

• When bread dough has risen, turn it out onto a flowered cutting board, and stretch into a quarter inch thick square.

• Drizzle olive oil on the dough.

• Spread filling evenly across the dough.

• Roll the dough up, with the filling inside, starting at one edge. Rotate 90° and roll the dough up again. • Rotate a second time at 90°, and roll it up again.

• Shape into a loaf.

• Put into a greased and flowered bread pan, and put it in a warm place to rise for 45 minutes to an hour.

• Bake at 325° for 35 - 45  minutes or until done. Put aluminum foil over the top if it is getting overly brown.

• Bring it out of the oven, let it rest until it's cool. Slice, toast, butter, and enjoy.