Bread and Better

Bread and Better

Sunday, 17 April 2016

Gingerbread Loaf

This bake essentially carries all the warm spicy flavours of a gingerbread biscuit, but in a loaf form. Delicious toasted with a big dollop of raspberry jam, this bread is ideal for breakfast or brunch.



Makes 1 small loaf.

For the loaf:
300g strong white flour
7g dried yeast
2 teaspoons ground ginger
2 teaspoons mixed spice
150g chopped dates
2 tablespoons malt extract
2 tablespoons golden syrup
1 teaspoon salt
200ml water

Place the flour into a large bowl and rub in the yeast.
Add the salt, syrup, malt extract, dates, mixed spice, ground ginger and water and mix to form a dough (adding more water if it feels a little dry).
Tip the dough onto a lightly floured surface and knead for around 10 minutes, or until the dough feels smooth and elastic.
Return the dough to the bowl and cover with a tea towel.
Leave to rise, for at least an hour and a half (the fruit and spices will slow down the rise, I left mine over night in the fridge) or until it has doubled in size.
When the dough has risen, shape it into a ball and place onto a lined baking tray.
Cover again with a tea towel, and leave to rise for about an hour, or until it has noticeably puffed up.
Pre-heat the oven to 200 degrees c.
When the loaf has risen, sprinkle the top with some flour and cut an x shape into the surface with a sharp knife.
Bake for around 25 minutes, or until the top is a deep brown and the base of the loaf sounds hollow when tapped.
Cool on a wire rack before serving. Tastes best toasted.




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