Candied Ginger and Lemon Zest Bread
Makes 2 loaves
The taste resembles marmalade so it does not require jam. A light spread of butter or margarine enhances this delightful combination of flavors.
3 1/4 – 4 cups all-purpose flour
2 envelopes Fleischmann’s RapidRise Yeast
1 tablespoon grated lemon zest
2 teaspoons salt
2 cups milk (120º to 130º F)
1/2 cup water
1/3 cup honey
1/4 cup vegetable oil
3 cups whole wheat flour
1/2 cup finely chopped candied ginger
In large bowl, combine 3 cups all-purpose flour, undissolved yeast, lemon zest, and salt.
Heat milk, water, honey, and oil until very warm (120º to 130º F). Stir into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Gently knead in the candied ginger. Cover; let rest on floured surface for 10 minutes.
Punch dough down. Divide into 6 equal pieces. Form each into smooth ball. Gease 2 (8 X 4-inch) loaf pans. Place three balls in each pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
Bake at 375º for 45 minutes or until done, covering with foil during the last 15-20 minutes to prevent excess browning. Remove from pans; let cool on wire racks.
Serving Size 1 Slice (55g)
Servings Per Container About 30
Calories from Fat 25
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0.5g
Total Carbohydrate 26g
Dietary Fiber 2g