Lemon ginger bread is a healthy, delicious bread that is perfect for the summer months. The taste is sweet with a strong ginger flavor that tastes great fresh out of the oven or eaten as toast. Leftover lemon ginger bread can be made into the best french toast you’ll ever eat.
Yield: 1 loaf
Prep Time: 2 hours
Cook Time: 45 minutes
Ingredients:
- 1-1/4 cups warm water, 95 to 100 degrees F
- 1-1/2 tsp active dry yeast
- 2 Tbsp honey
- 1/4 cup crystallized ginger chunks, chopped
- 1/2 tsp lemon juice powder
- 1/2 tsp salt
- 2-3/4 cups bread flour, about
Preparation:
- In large bowl, mix together water, yeast, honey, chopped ginger, lemon juice powder, and salt. Stir in flour a quarter cup at a time until dough follows spoon around in the bowl. Turn dough out onto floured board. Knead, adding flour a tablespoon at a time and only as needed. When dough is soft but not sticking to your fingers, put dough in a greased bowl. Turn dough over so that top is also lightly greased. Cover bowl with plastic wrap or clean dishtowel. Let rise in warm, draft-free place for an hour or until double in size.
- Punch down dough in bowl. Remove from bowl and knead for 5 minutes on lightly floured board. Form dough into loaf. Place loaf in greased 8 X 4-inch loaf pan. Cover and let rise in warm, draft-free place for about 45 minutes or until doubled.
- Bake at 350 degrees F for about 45 minutes or until bread sounds hollow when you tap on the top of the loaf. Remove from loaf pan. Let cool on rack.
