Lemon ginger loaf

    Lemon ginger loaf

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    About this recipe: A yeast bread flavoured with stem ginger. The dough is made in a bread machine and then baked in the oven.

    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)

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. 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.
    2. At end of cycle, remove dough onto a floured board. Knead dough briefly, shape into a ball, cover and let rest for 15 minutes.
    3. 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.
    4. Just before baking, slash top with a sharp knife. Sprinkle with 1 tablespoon sugar if desired.
    5. 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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