Ginger, Honey and Sultana Loaf

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Two of my favourite ingredients: ginger and sultanas....This process combines the two of them with warm milk and the zest of a lemon or orange to make a lovely loaf that's ideal served with cheese for afternoon tea or toasted for breakfast.

INGREDIENTS

500 gms strong white bread flour 

330 gms tepid milk

90 gms sultanas

45 gms finely chopped fresh ginger

28 gms unsalted butter (softened)

20 gms honey

7 gms crushed sea salt

7 gms instant active yeast

zest of one orange (finely chopped or grated)

to glaze

sugar syrup. 

METHOD 

Prepare suitably sized tins...1 x 2lb or up to 3 x 1lb. If you have dough left over, you can shape excess dough into rolls and bake alongside... obviously, for a shorter period. 

1. Mix the salt into the flour. 

2. Add the sugar, butter and yeast and mix well. 

3. Add the milk and bring it together, kneading it into a soft dough. 

4. Now, work in the ginger, zest and sultanas. Knead until the dough is soft and silky. 

5. Place the dough in a lightly oiled bowl, cover and keep in a warm place until it has doubled in volume

6. Tip the dough out onto a work surface, weigh and divide to suit the tins. Shape the dough to suit your tins. The aim is to half-fill each tin with dough. 

My tins are a little smaller than usual...they're very old....so I had enough dough to half-fill three. 

7. Cover loosely and allow to rise in a warm place until the shoulders of the dough are level with the sides of the tin. It may well take longer than you think..so watch the dough, not the clock.

8. Preheat the oven to 190⁰C and bake for about 30 minutes until golden and hollow when tapped on the underneath. 

9. Place on a cooling rack, glaze and leave to cool. 

Happy baking...

And from the Bc20 taste-testers