Candied Ginger And Lemon Zest Bread Recipe

Name: Candied Ginger And Lemon Zest Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 - 4 cups all-purpose white flour; 2 (1/4 ounce) envelopes fast rising yeast; 1 tablespoon grated lemon zest; 2 teaspoons salt; 2 cups milk (120 to 130 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

Servings: persons

1
In large bowl, combine 3 cups all-purpose white flour, undissolved yeast, lemon zest, and salt.
2
Heat the milk, water, honey, and oil until very warm (120u00b0 to 130u00b0 F). Stir into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in the whole wheat flour and enough remaining all-purpose white flour to make soft dough.
3
Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Gently knead in the candied ginger. Cover and let rest on a floured surface for 10 minutes.
4
Punch dough down. Divide into 6 equal pieces. Form each into a smooth ball. Grease 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.
5
Bake at 375u00b0 for 45 minutes or until done, covering with foil during the last 15-20 minutes to prevent overly browning. Remove from pans; let cool on wire racks. Enjoy!

895

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/4 - 4 cups all-purpose white flour, 2 (1/4 ounce) envelopes fast rising yeast, 1 tablespoon grated lemon zest, 2 teaspoons salt, and more.

Yes, Candied Ginger And Lemon Zest Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Candied Ginger And Lemon Zest Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions