Problem in baking lemon bread

because the oats are either absorbing too much of the liquid or at a different rate from the flour, making it difficult to  get a proper feel for the dough while mixing. Rather than throwing them into the dry ingredients but rolling the dough in the oats after it has come together might solve this problem. The recipe calls for adding the last bit of milk by feel, until the dough ball is soft and pliable; that would be the moment to add the egg whites. The dough will then get a bit gloppy but the dry oats on the outside should firm it up enough for a good bake. Or so I'm guessing. :)

Yes, I would use the Doves Farm quick yeast.

Interesting cycle for sweet bread. In my opinion, I would suggest sticking with that cycle until you perfect your recipe.

...in their ratios of sugar, butter and eggs and whether or not you include the whites, so quantities aren't that critical within certain bounds. That makes it fairly easy to improvise each batch according to what fruit's available but in the end it's down to how sharp you like your curd. I've made curd which makes some people's cheeks meet in the middle while other people don't bat an eyelid. Only you know how sharp/sweet you like it. You can add lemon juice once it's completely cooked but remember that it won't taste as sweet once it's cooled as it does while it's still hot in the pan. You can vary the amount of egg to adjust the set of the curd, as well: more egg will give a firmer set.

The last one I made, satsuma, I used about 200g of freshly squeezed satsuma juice, 100g butter, 100g sugar, the juice and zest of one lemon and three large eggs. Because the satsumas were quite sweet I should have used a little less sugar, maybe 80-85g or a little more lemon juice. The curd is delicious but would benefit from a little more bite. Tangerines would be sharper.

For lime curd I'd use the same amount of butter, sugar and eggs but only 125-150g of lime juice and no lemon juice. Lime zest if using fresh, unwaxed limes; use lemon zest or don't bother if not.

For raspberry, one of my favourites, 150g raspberry pulp and 25-30g lemon/lime juice and zest. I buy pulp rather than using whole fruit as life's too short to spend separating fruit pulp from seeds.

Blackberry the same as raspberry. I can't buy blackberry pulp so I simmer the blackberries until they're soft and spend hours pushing the pulp through a sieve. Use less sugar or a bit more lemon/lime if the blackberries are sweet.

You'd think that grapefruit would make good curd but it tends to bitterness rather than sharpness and no one I subjected to it liked my attempt, at least.

The method I use is one I found on-line. It's a bit different from the one most people use but it has the advantage of allowing you to use whole eggs without getting bits of cooked protein floating in the curd, so you don't have to strain it. Alternatively, add another egg, only use the yolks in the curd and keep the whites to make a curd meringue pie.

Use a heavy-based, non-reactive saucepan: stainless steel, anodised aluminium or enamel will work. Plain aluminium or unlined copper will react with the acid.

Cream the butter and sugar until fluffy, beat in the eggs slowly then add the fruit, lemon juice, etc. The mixture will curdle immediately but becomes satiny-smooth as it cooks.

Heat the mixture gently until all of the sugar has dissolved, then turn the heat to moderate and stir constantly. Thorough stirring results in a creamy, rather than a solid, curd. The curd will thicken first in the corners of the pan where you're not stirring. Watch out for that.

The curd's cooked when it reaches 77°C (171°F) or when the edges of the path your finger leaves when dragged across the back of your stirring spoon remain firm and don't sag.

Put into sterilised jars and refrigerate. Freezes well. Eat within a month once opened - as if it's going to last that long!

Curd makes excellent ice cream. I imagine it might make even better sorbet.