A yeast bread flavoured with stem ginger. The dough is made in a bread machine and then baked in the oven.
11 people made this
225ml (8 fl oz) water
1 teaspoon salt
1 1/2 teaspoons rapeseed oil
1 teaspoon lemon juice
400g (14 oz) bread flour
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons caster sugar
1 teaspoon dried active baking yeast
30g (1 oz) chopped crystallised stem ginger
1 tablespoon caster sugar (optional)
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Method Prep:10min › Cook:30min › Ready in:40min
Place all ingredients except for the crystallised stem ginger in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
At end of cycle, remove dough onto a floured board. Knead dough briefly, shape into a ball, cover and let rest for 15 minutes.
Flatten the dough and gently knead in the crystallised stem ginger. Form into a loaf shape, place in a lightly greased 23x12cm (9x5 in) loaf tin. Cover and let rise until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 190 C / Gas mark 5.
Just before baking, slash top with a sharp knife. Sprinkle with 1 tablespoon sugar if desired.
Bake in preheated oven for 30 minutes, or until bottom of loaf sounds hollow when tapped. Remove bread to a wire rack to cool before serving.
I just enjoyed one of the most delicious pieces of toast I've ever had. The ginger and lemon were subtle but really added something special. I heeded the comment of another reviewer who wanted more lemon flavor, so I added a few drops of lemon oil. Otherwise, I followed the recipe, using the dough setting on my bread machine, and adding the crystallized ginger early in the first kneading process. Can't wait to try a PB&J on this yummy bread.
29 May 2014
(Review from Allrecipes US | Canada)