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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Ginger and Rhubarb Loaf

Makes: 8 servings
Prep 20 mins Stand 30 mins Rise 1 hr Bake 400°F 25 mins
Ginger and Rhubarb Loaf
  • 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  cups  all-purpose flour
  •  Nonstick cooking spray or olive oil
  •  Cornmeal
  • 1  egg
  • 2  teaspoons  water

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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