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Ginger loaf
Preparation time: 120 minutes
Makes 1 loaf
Ingredients
500 g plain flour
A pinch of salt
90 g butter
100 ml milk
25 g fresh yeast
2 eggs
1 ¹/₂ tbsp. ginger juice
40 g finely chopped stem ginger
1 tsp. cinnamon
100 g crystal sugar
Accessories
Saucepan
25 cm loaf tin
Preparation
Put the flour and salt in a bowl. Melt the
butter in a pan. Crumble the yeast into
lukewarm milk and stir until it dissolves.
Add to the flour together with the
cooled butter, eggs and the ginger juice
and knead for 3-4 minutes to a smooth
dough. Leave the dough to prove for an
hour in a warm place.
Meanwhile chop the ginger, grease the
loaf tin with butter and sprinkle with
sugar.
Knead the chopped ginger, cinnamon
and crystal sugar into the dough, shape
the dough into a loaf and place in the
loaf tin to prove for a further
15 minutes.
Sprinkle with sugar and bake until
golden.
Recommended settings
Oven function: Automatic programmes
Programme: Bread \ Sweet bread
Shelf level: See display
Programme duration: approx. 35
minutes
Alternative settings
Pre-heating:
Oven function: Fan Plus
Temperature: 200 °C
Heating-up phase: Rapid
Shelf level: 3
-
Cooking stage 1:
Oven function: Moisture Plus
Temperature: 190 °C
Number/Type of bursts of steam: 1
burst of steam/Manual
Amount of water: See display
1st burst of steam: Immediately after
placing food in the oven
Duration: 25 minutes
-
Cooking stage 2:
Oven function: Fan Plus
Temperature: 170 °C
Duration: 8–13 minutes
Baking
85
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