Ginger Loaf - Miele 11 197 290 / 00 Cookbook

Bread

Ginger loaf

Preparation time: 70 minutes
Makes one 15-slice loaf
For the bread
25 g fresh yeast
100 ml milk, 3.5% fat | lukewarm
500 g plain white flour
A pinch of salt
90 g butter
2 medium eggs
1 ½ tbsp. ginger syrup
40 g preserved stem ginger | chopped
1 tsp. cinnamon
100 g crystal sugar
For the cake tin
1 tbsp. butter
1 tbsp. caster sugar
Accessories
Loaf tin, 25 cm long
Rack
Preparation
Stir the yeast into the milk to dissolve it.
Add to the flour, salt, butter, eggs and
ginger syrup, and knead to a smooth
dough. Shape the dough into a ball and
leave it to prove in a bowl for
60 minutes at room temperature.
Grease the tin and sprinkle with sugar.
Knead the chopped ginger, cinnamon
and crystal sugar into the dough.
Shape the dough into a loaf, place it in
the loaf tin and leave to prove for a
further 15 minutes.
Place the rack in the oven. Start the
Automatic programme or pre-heat the
oven according to cooking stage 1.
60
Sprinkle the crystal sugar over the
bread dough.
Automatic programme:
Place the bread dough in the oven and
bake until golden brown.
Manual:
Place the bread dough in the oven and
bake until golden brown using the
settings indicated for cooking stages 2
and 3.
Settings
Automatic programme
Bread | Sweet bread
Programme duration: 30 minutes
Manual
Cooking stage 1
Oven functions: Fan Plus
Temperature: 200 °C
Booster: On
Pre-heat: On
Crisp function: Off
Shelf level: 1
Cooking stage 2
Temperature: 190 °C
Duration: 25 minutes
Cooking stage 3
Temperature: 170 °C
Duration: 5–10 minutes