Lemon Ginger Loaf recipe

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Ingredients

1 cup water
1 teaspoon salt
1 ½ teaspoons canola oil
1 teaspoon lemon juice
3 cups bread flour
½ teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons white sugar
1 teaspoon active dry yeast
¼ cup chopped crystallized ginger
1 tablespoon white sugar

Nutrition Info

29.5 calories
carbohydrate: 6.1 g
cholesterol: : -
fat: 0.6 g
fiber: 0.1 g
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: 195.1 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9x5 inch loaf

Recipe Note

A delicious bread for brunch, or afternoon tea. The crystallized ginger adds a sweet bite to the bread.

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