Candied Ginger And Lemon Zest Bread Recipes
CANDIED GINGER AND LEMON ZEST BREAD
I found this recipe and have put it here for safekeeping. I love candied ginger and can hardly wait to use it making this bread! Adapted from Bread World. They say the taste of the bread resembles marmalade and all you need is a little butter to enhance the flavors!
Provided by Sharon123
Categories Yeast Breads
Time 2h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- In large bowl, combine 3 cups all-purpose white flour, undissolved yeast, lemon zest, and salt.
- Heat the milk, water, honey, and oil until very warm (120º to 130º F). Stir into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in the whole wheat flour and enough remaining all-purpose white flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Gently knead in the candied ginger. Cover and let rest on a floured surface for 10 minutes.
- Punch dough down. Divide into 6 equal pieces. Form each into a smooth ball. Grease 2 (8 X 4-inch) loaf pans. Place three balls in each pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
- Bake at 375º for 45 minutes or until done, covering with foil during the last 15-20 minutes to prevent overly browning. Remove from pans; let cool on wire racks. Enjoy!
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- Preheat oven to 350°F. Prepare a 1.5-quart loaf pan by applying a thin layer of butter on the inside of the pan. Add a tablespoon of flour and, rotating the pan, move it around the pan so that it coats the butter. Tap excess flour out of the pan.
- Whisk the flour, baking soda, and salt in a medium bowl. Combine the butter, sugar, eggs, zest, and milk in a separate bowl. Add the dry ingredients to the wet ones in a few batches, stirring in between until the batter is just combined.
- Pour the batter into the loaf pan. Bake the bread for 30 to 40 minutes, or until an inserted toothpick comes out clean. Cool the bread in the pan for 20 to 30 minutes before transferring to a wire rack. Cool completely.
- To make the glaze, combine the sugar, lemon juice, and ginger in a small bowl. Using a pastry brush, lightly coat the top and sides of the bread with glaze. Let it dry before adding another layer. Repeat several times until you’ve used all the glaze. Let the glaze fully set before wrapping the bread in plastic wrap until you are ready to serve it.
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