Lemon Ginger Loaf

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

Original recipe makes 1 – 9×5 inch loaf

Ingredients

1 cup water
1 teaspoon salt
1 1/2 teaspoons canola oil
1 teaspoon lemon juice
3 cups bread flour
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons white sugar
1 teaspoon active dry yeast
1/4 cup chopped crystallized ginger
1 tablespoon white sugar

PREP

10 mins
COOK

30 mins
READY IN

3 hrs

Directions

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 9×5 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.