|Yeast||1⁄2 Ounce (15 Gram)|
|Lukewarm water||1 Tablespoon|
|Flour||8 Ounce (250 Gram)|
|Ground ginger||1⁄2 Teaspoon|
|Lemon rind||1⁄2 Teaspoon, grated|
|Lukewarm water||5 Fluid Ounce (150 Milliliter)|
|Butter||2 Ounce, melted (50 Gram)|
|Egg||1 , beaten|
|Digestive biscuits||2 Ounce, crushed (50 Gram)|
|Ground cinnamon||1 Teaspoon|
|Butter||2 Ounce, softened (50 Gram)|
Mash the yeast and water together to make a smooth paste.
Leave in a warm, draught-free place for 15 minutes or until frothy.
Sift the flour into a mixing bowl with the salt and gingen Add the lemon rind and sugar and make a well in the centre.
Pour in the yeast mixture, the milk, melted butter and egg.
Gradually draw the flour into the liquid, mixing to a dough.
Turn the dough out of the bowl and knead for 3 minutes or until it is smooth and elastic.
Return to the bowl, cover and let rise in a warm place for 1 to 1 1/2 hours or until almost doubled in bulk.
Knock back and knead the dough again for about 3 minutes.
Let it rest for 10 minutes, then roll it out to a square about 2.5 cm/1 in thick.
With your hands, shape the dough into a rectangle about 5 cm/2 in thick.
Place it in a greased 1 kg/2 lb loaf tin.
Mix together all the ingredients for the topping, using your fingers.
Sprinkle the topping over the dough and let rise in a warm place for about 30 minutes or until the dough has risen to the top of the tin.
Bake in a moderate oven (180° C/350° F or Gas Mark 4) for 40 to 45 minutes or until the kuchen is risen and the topping is golden brown.
Remove from the tin and cool on a wire rack.