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Candied Ginger and Lemon Zest Bread

  • Intermediate
  • 2 loaves
  • 1 hr 55 min
Baking Success Or Baking Mess


3-1/4 to 4 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise 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 Mazola® 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 (120° to 130°F). 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 375°F 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.

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