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Candied Ginger and Lemon Zest Bread

Candied Ginger and Lemon Zest Bread




2 loaves


1 hour 55 minutes


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  • 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 (120° to 130°F)
  • 1/2 cup water
  • 1/3 cup honey
  • 1/4 cup Mazola® Corn Oil
  • 3 cups whole wheat flour
  • 1/2 cup crystallized ginger



  1. Combine 3 cups all-purpose flour, undissolved yeast, lemon peel, and salt in a large mixer bowl.
  2. 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.
  3. 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.
  4. 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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