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Lemon Ginger Loaf


"A delicious bread for brunch, or afternoon tea. The crystallized ginger adds a sweet bite to the bread."
Original recipe yield: 1 - 9x5 inch loaf.
Prep Time:
10 Minutes
Cook Time:
30 Minutes
Ready In:
3 Hours
Servings:
12

INGREDIENTS:

  • 1 cup water
  • 1 teaspoon salt
  • 1 1/2 teaspoons canola oil
  • 1 teaspoon lemon juice
  • 3 cups bread flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3 tablespoons white sugar
  • 1 teaspoon active dry yeast
  • 1/4 cup chopped crystallized ginger
  • 1 tablespoon white sugar

DIRECTIONS:

  1. Place ingredients except for the crystallized 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 crystallized ginger. Form into a loaf shape, place in a lightly greased 9x5 inch loaf pan. Cover and let rise until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  4. Just before baking, slash top with a razor or 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.