Ginger and Sultana Loaf

 

Welcome to another step-by-step recipe from  BreadClub20. Why not drop by our main Facebook page by clicking here.... If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'

This is a variation on a BreadClub 20 formula for Ginger, Honey and Sultana Loaf...which you will find here:

https://breadclub20.blogspot.com/2024/02/ginger-honey-and-sultana-loaf.html

If you don't have any stem ginger you can substitute it with a heaped teaspoon (4 gms) of ground ginger.

INGREDIENTS

300 gms of tepid milk (semi-skimmed or skimmed)

450 gms strong white bread flour

25 gms unsalted butter (melted)

25 gms Demerara or Muscovado sugar

5 gms crushed sea salt

40 gms stem ginger (finely chopped) or 4 gms ground ginger

zest of one lemon (finely chopped)

6 gms fast action active yeast

100 gms sultanas

to glaze....

egg/milk wash and seeds of your choice

METHOD

Hold back the yeast and the sultanas.

Add the remaining dry ingredients into a large bowl and gradually incorporate the wet ingredients. Add the years. Bring together until you have a sticky dough.

Knead for a short while, add the sultanas and continue to knead until you have a soft and silky dough.

Place in a lightly oiled bowl, cover and leave in a warm place until the dough doubles.

Tip the dough out onto a floured surface, knock back and then shape as desired.

Cover once again and leave at room temperature until the dough doubles.

Not quite enough to fill two large two-pound tins...but tit's close enough and the oven rise will look after the rest.

Preheat the oven to 180⁰C

Glaze the top of the dough with a milk/egg wash and sprinkle with seeds of your choice.

Bake for 25 - 30 minutes until golden brown and hollow when tapped on the underneath.

Happy baking.