Candied Ginger And Lemon Zest Bread Recipes

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CANDIED GINGER AND LEMON ZEST BREAD



Candied Ginger and Lemon Zest Bread image

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

3 1/4-4 cups all-purpose white flour
2 (1/4 ounce) envelopes fast rising yeast
1 tablespoon grated lemon zest
2 teaspoons salt
2 cups milk (120 to 130 F)
1/2 cup water
1/3 cup honey
1/4 cup vegetable oil
3 cups whole wheat flour
1/2 cup finely chopped candied ginger

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!

CANDIED GINGER AND SYRUP



Candied Ginger and Syrup image

I found this at cdkitchen.com and it looked so easy I had to try it.. I will never buy candied ginger again.. this was outstanding. And I can't wait to try the syrup in some tea.

Provided by CoolMonday

Categories     Dessert

Time 1h

Yield 1 1/2 cups

Number Of Ingredients 3

1 cup fresh ginger
3 cups water
3 cups sugar

Steps:

  • Peel ginger and slice into rounds about 1/8 inch thick.
  • Mix sugar and water in a large sauce pan and bring to boil.
  • When sugar is disolved, add ginger and boil for 45 minutes.
  • Ginger should be sweet and tender.
  • Drain ginger and reserve liquid.
  • Place ginger on rack to dry for 30 minutes.
  • Toss with sugar to coat.
  • Let dry on wax paper.
  • Store in airtight container.
  • Boil reserved liquid until reduced to a syrup with consistency between maple syrup and honey. (mine was that way after the 45 minutes with the ginger in it.
  • Sugar will crystallize so just add a little water and boil.
  • Store in airtight container in refrigerator.
  • Syrup can be used for waffles, icecream, tea, Or whereever you use syrup.

Nutrition Facts : Calories 1599.2, Fat 0.5, SaturatedFat 0.1, Sodium 26.5, Carbohydrate 411.3, Fiber 1.3, Sugar 400.3, Protein 1.2

LEMON-GLAZED CANDIED-GINGER COOKIES



Lemon-Glazed Candied-Ginger Cookies image

These are just simply delicious cookies and taste wonderful with a hot cup of tea or coffee for just a little snack -

Provided by Chef mariajane

Categories     Dessert

Time 12m

Yield 36 cookies

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon baking powder
salt
3/4 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup candied ginger, finely chopped
1 large egg
2 tablespoons vanilla
4 cups confectioners' sugar
2 tablespoons lemon zest, finely grated
2 teaspoons fresh lemon juice
2 tablespoons honey
1/3 cup water

Steps:

  • Sift flour, baking powder and 1/4 teaspoons salt into bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add candied ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, then beat on medium-low speed until dough just comes together.
  • Shape dough into two 1-inch thick disks. Wrap tightly in plastic and refrigerate for at least 1 hour, or up to 3 days.
  • Preheat oven to 350°F Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place rounds 1/2 inch apart on parchment-lined baking sheets. Rolls out scraps. Refrigerate rounds for 10 minutes.
  • Bake rotating sheets halfway through, until cookies are set and edges are bright gold, 12-14 minutes. Transfer parchment with cookies to wire racks. Let cook completely. Repeat with remaining dough. Cookies can be stored for up to 3 days.
  • Whisk confectioners' sugar, lemon zest and juice, honey, water, and pinch of salt in a bowl until smooth. Drizzle glaze over the cooked cookies. Let stand until glaze is set, at least 20 minutes. Glazed cookies can be stored overnight.

Nutrition Facts : Calories 142, Fat 4.1, SaturatedFat 2.5, Cholesterol 16, Sodium 10.3, Carbohydrate 25.7, Fiber 0.2, Sugar 20, Protein 0.9

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