Lemon ginger loaf
About this recipe: A yeast bread flavoured with stem ginger. The dough is made in a bread machine and then baked in the oven.
Ingredients
Serves: 12
- 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)
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.
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Reviews (1)
0
Nice looking, moist loaf. However, ginger a little overbearing. Probably wouldn't make again. - 14 Oct 2014
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