Ginger and Rhubarb Loaf

Ginger and Rhubarb Loaf
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1 users rated this recipe an average rating of 1.0
Makes:
8 servings
Prep:
20 mins
Stand:
30 mins
Rise:
1 hr
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Ginger and Rhubarb Loaf

Ingredients
3/4
cup warm water (105 to 115 degrees F)
1
package active dry yeast
1/2
cup milk
2
tablespoons sugar
2
tablespoons butter
1
teaspoon salt
1
cup fresh or frozen rhubarb, chopped
1/2
cup golden raisins
2
tablespoons shallot, finely chopped (1 medium)
2
teaspoons fresh ginger, grated
1/2
teaspoon ground coriander
2 1/2
 
Nonstick cooking spray or olive oil
 
Cornmeal
1
egg
2
teaspoons water

Directions

  1. In a large bowl, stir together 3/4 cup water and yeast. Let stand for 5 minutes. Meanwhile, in a small saucepan, heat and stir milk, sugar, butter, salt, rhubarb, golden raisins, shallot, ginger, and coriander just until warm (120 degrees F to 130 degrees F) and butter almost melts. Stir milk mixture into yeast mixture until combined. Stir in flour (dough will be sticky). Lightly coat a medium bowl with cooking spray; transfer dough to the greased bowl. Lightly coat a sheet of plastic wrap with cooking spray; cover bowl with the greased plastic wrap and chill overnight.
  2. Using a dough scraper or spatula, carefully loosen dough from bowl and turn out onto a floured surface. Cover with the greased plastic wrap and let stand for 30 minutes.
  3. Grease a baking sheet; sprinkle lightly with cornmeal. Gently shape dough into 6-inch round loaf. Transfer to the prepared baking sheet, using dough scraper or spatula if necessary. Cover and let rise in a warm place until nearly double in size (about 1 hour).
  4. Preheat oven to 400 degrees F. In a small bowl, whisk together egg and 2 teaspoons water; brush over loaf. Bake in the preheated oven about 25 minutes or until an instant-read thermometer inserted in loaf registers at least 200 degrees F. If necessary, cover with foil during the last 5 minutes of baking to prevent overbrowning. Remove from baking sheet; cool on a wire rack. If desired, serve with honey.
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