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Candied Ginger and Lemon Zest Bread
The citrus and ginger combo is delightful flavor combination, and our recipe testers loved the "bubble" shape of this bread, too. It's great right out of the oven or toasted the next morning.
45 to 60 minutes
3-1/4 to 4 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
1 tablespoon freshly grated lemon peel
2 teaspoons salt
2 cups milk (120º to 130ºF)
1/2 cup water
1/3 cup honey
1/4 cup corn oil
3 cups whole wheat flour
1/2 cup crystallized ginger
Combine 3 cups all-purpose flour, undissolved yeast, lemon peel, and salt in a large mixer bowl.
Heat milk, water, honey, and oil until very warm (120º to 130ºF). 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 to 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 375ºF for 40 minutes or until done, covering with foil during the last 15 to 20 minutes to prevent excess browning. Remove from pans; let cool on wire racks.