Zesty Candied Ginger Loaf
This Zesty Candied Ginger Loaf is a delightful blend of sweet and tangy flavors, perfect for any time of day! The warm notes of cinnamon and the aromatic scent of lemon zest will fill your kitchen as it bakes. Enhanced by the chewiness of finely chopped candied ginger, this bread is sure to become a family favorite. Serve it warm with a pat of butter or let it cool and enjoy it as a delicious snack or breakfast treat. This recipe yields two loaves, so there’s plenty to share or to keep for later enjoyment!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
all-purpose white flour
3 1/4 - 4 cups (divided; combine 3 cups with other dry ingredients, and add remaining to form dough.)
fast rising yeast
2 (1/4 ounce) envelopes (undissolved, combined with dry ingredients.)
grated lemon zest
1 tablespoon (fresh zest from lemons.)
salt
2 teaspoons (fine sea salt.)
milk
2 cups (heated to 120°F to 130°F.)
water
1/2 cup (heated with milk.)
honey
1/3 cup (natural sweetener.)
vegetable oil
1/4 cup (added with wet ingredients.)
whole wheat flour
3 cups (used to form dough.)
finely chopped candied ginger
1/2 cup (gently kneaded into the dough.)
Instructions
1
In a large mixing bowl, combine 3 cups of all-purpose white flour with the undissolved fast-rising yeast, grated lemon zest, and salt. Mix well to ensure the yeast and salt are evenly distributed.
2
In a separate saucepan, heat the milk, water, honey, and vegetable oil over medium heat until it reaches a temperature of 120°F to 130°F. Stir this warm mixture into the dry ingredients in the bowl. Use an electric mixer to beat the mixture at medium speed for 2 minutes, scraping down the sides of the bowl occasionally to combine thoroughly.
3
Gradually stir in the whole wheat flour, followed by enough additional all-purpose white flour to form a soft dough. The dough should be slightly sticky but manageable.
4
Transfer the dough to a lightly floured surface and knead it for about 6-8 minutes until it becomes smooth and elastic. During the last minute of kneading, gently incorporate the finely chopped candied ginger into the dough.
5
Cover the kneaded dough with a clean kitchen towel and let it rest on a floured surface for 10 minutes, allowing the gluten to relax.
6
After resting, punch the dough down to remove air bubbles. Divide the dough into 6 equal pieces and shape each piece into a smooth ball.
7
Grease two 8x4-inch loaf pans. Place three dough balls in each pan, evenly spaced. Cover the pans with a towel and allow the dough to rise in a warm, draft-free environment until doubled in size, which should take about 45-60 minutes.
8
Preheat the oven to 375°F. Bake the loaves for approximately 45 minutes, or until the bread sounds hollow when tapped on the bottom. To prevent excessive browning, loosely cover the tops with foil during the last 15-20 minutes of baking.
9
Once baked, remove the loaves from the pans and transfer them to wire racks to cool completely. Slice and enjoy this flavorful bread fresh or toasted!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Candied Ginger Loaf?
Zesty Candied Ginger Loaf is a sweet and tangy yeast bread flavored with lemon zest and chewy candied ginger pieces.
How many loaves does this recipe make?
This recipe yields two 8x4-inch loaves, making it ideal for sharing or saving for later.
What type of yeast is required for this bread?
The recipe calls for 2 envelopes (1/4 ounce each) of fast-rising yeast.
What temperature should the liquid ingredients be?
The milk, water, honey, and vegetable oil mixture should be heated to between 120°F and 130°F.
How much candied ginger is used?
You will need 1/2 cup of finely chopped candied ginger.
When should the candied ginger be added to the dough?
The ginger should be gently incorporated into the dough during the last minute of the kneading process.
What provides the zesty flavor in this recipe?
The zesty flavor comes from 1 tablespoon of fresh grated lemon zest.
What types of flour are used in this ginger loaf?
The recipe uses a combination of 3 cups of whole wheat flour and approximately 3 1/4 to 4 cups of all-purpose white flour.
How long should the dough be kneaded?
The dough should be kneaded for 6 to 8 minutes until it is smooth and elastic.
How long does the dough need to rest after kneading?
After kneading, the dough should rest on a floured surface for 10 minutes to allow the gluten to relax.
How is the dough shaped for the loaf pans?
The dough is divided into 6 equal pieces and shaped into smooth balls, with three balls placed in each of the two loaf pans.
What size loaf pans are recommended?
The recipe specifies using two greased 8x4-inch loaf pans.
How long is the final rising period?
The dough balls should rise in the pans for 45 to 60 minutes, or until they have doubled in size.
What is the correct oven temperature for baking?
The loaves should be baked in an oven preheated to 375°F.
How long does the bread take to bake?
The bread typically takes approximately 45 minutes to bake completely.
How can I tell when the bread is finished baking?
The bread is done when it sounds hollow when tapped on the bottom.
How can I prevent the top of the bread from browning too much?
Loosely cover the tops of the loaves with foil during the last 15 to 20 minutes of baking to prevent excessive browning.
What sweetener is used in this recipe?
The recipe uses 1/3 cup of honey as the primary sweetener.
Is this a quick bread or a yeast bread?
This is a yeast-leavened bread that requires kneading and rising time.
How should the bread be cooled?
Remove the loaves from the pans immediately after baking and transfer them to wire racks to cool completely.
Can I use an electric mixer for this recipe?
Yes, an electric mixer is used to beat the warm liquid mixture into the dry ingredients for 2 minutes at medium speed.
What should the texture of the dough be before kneading?
The dough should be soft and slightly sticky but still manageable.
What is the purpose of punching the dough down?
The dough is punched down after resting to remove air bubbles before it is divided and shaped.
Can this bread be toasted?
Yes, this loaf is delicious when served fresh or toasted.
Is there salt in the recipe?
Yes, the recipe includes 2 teaspoons of salt to balance the flavors.
What kind of vegetable oil should I use?
Any standard neutral vegetable oil works well for this recipe.
Does the recipe use cinnamon?
While mentioned in the description as a warm note, cinnamon is not listed as a separate ingredient but can be added if desired.
Can I serve this bread with butter?
Yes, serving it warm with a pat of butter is a recommended way to enjoy it.
Is the lemon zest fresh?
Yes, for the best flavor, use 1 tablespoon of fresh grated lemon zest.
How many ingredients are in this recipe?
There are 10 main ingredients: white flour, yeast, lemon zest, salt, milk, water, honey, oil, whole wheat flour, and candied ginger.