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Lemon Ginger Loaf

Lemon Ginger Loaf

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    3 h
ruth

ruth

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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.
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Reviews

Angela
10

Angela

8/22/2008

This was just gorgeous..everyone loved it and it was easy to make.

Marianne
1

Marianne

1/27/2013

Delicious bread! This has been lost somewhere in the depths of the Allrecipes archives! Besides the method of preparing, the only change I made was to add the zest of the lemon I used for the teaspoon of lemon juice. I don't have a bread maker, so I did this the old fashioned way. I proofed the yeast in half the water with a little of the sugar. I mixed the dry ingredients with a cup of the flour, and then I added that and the remaining ingredients to the yeast and mixed it well with my handmixer. I added the next cup of flour and mixed it with the mixer, and then with the last cup of flour I kneaded that in by hand until it was smooth and elastic. I let it rest in the oven with only the light on for about half an hour. Now this next part is what I SHOULD have done! I should have rolled the dough out in a size that would fit the length of the 9x5 loaf pan but triple the width, sprinkle over it the very finely cut crystallized ginger, and push it into the dough, and then fold it in thirds to put into the loaf pan to rise the final time. What I DID do didn't work well, and that was to try to add the ginger to the ball of dough and then make it the size for the pan. The ginger didn't get well distributed. But no matter! It makes the BEST toast to have with morning coffee! Thank you for this recipe!

Sam
0

Sam

5/29/2014

I just enjoyed one of the most delicious pieces of toast I've ever had. The ginger and lemon were subtle but really added something special. I heeded the comment of another reviewer who wanted more lemon flavor, so I added a few drops of lemon oil. Otherwise, I followed the recipe, using the dough setting on my bread machine, and adding the crystallized ginger early in the first kneading process. Can't wait to try a PB&J on this yummy bread.

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