A delicious bread for brunch, or afternoon tea. The crystallized ginger adds a sweet bite to the bread.
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.
At end of cycle, remove dough onto a floured board. Knead dough briefly, shape into a ball, cover and let rest for 15 minutes.
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).
Just before baking, slash top with a razor or sharp knife. Sprinkle with 1 tablespoon sugar if desired.
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.
Per Serving: 30 calories; protein 0.2g; carbohydrates 6.1g; fat 0.6g; sodium 195.1mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.