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Ginger loaf
Preparation time: 120 minutes
Makes 1 loaf
Ingredients
500 g strong white flour
A pinch of salt
90 g butter
100 ml milk
25 g fresh yeast
2 eggs
3 tbsp ginger juice
40 g finely chopped stem ginger
1 tsp cinnamon
100 g crystal sugar
Accessories
Saucepan
Loaf tin, 25 cm long
Method
Put the flour and salt in a bowl. Melt the
butter in a pan. Stir the yeast into
lukewarm milk to dissolve, 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, lightly
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 \ Ginger loaf
Shelf level: see display
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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