Sicilian lemon nut bread

Pretty vague recipe. Two short sentences: noodles, exhausting gas, dry fruit, rubbing face, and then a mold, and then baking. The whole process was filled with confusion. One of the doubts, one of the eggs in the square, one lemonade, the whole liquid material, 300 grams of flour. It's true that it's too little, and it's been in circles in the bakery since the flour became stylish. It's more water, it's a group. Question number two, how can this dry be a good face and a temper? Whatever it is, it's just your custom to join in and let the fruit dry with it. Question number three, what is a little bit of olive oil? I gave myself a ration -- five grams, maybe a little? No, no, no, no. Let's start the lazy model and add olive oil to the face. And the big question is, do you think the yeast will be sour to death with lemonade? It's been hanging on since the beginning, and the yeast is dead, isn't it? At the end of the day, the noodles are still on the rise, even though they are not as strong as usual. I didn't say it started cooking, or did it continue after two rounds. As a rule, sufficient time was spent to ferment the noodles. However, the noodles are clearly not as high as ordinary noodle heads. Looks like it's going to be a lot longer than expected. Maybe it's the only way to do it. Despite its many shortcomings, the bread is attractive, “rich fruit, sour sweet mouths, and sweet lemons”。