Ginger and Rhubarb Loaf

Name: Ginger and Rhubarb Loaf
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 177.44 ml warm water (105 to 115 degrees F); 12.32 ml active dry yeast (1 package); 118.29 ml milk; 29.58 ml sugar; 29.58 ml butter; 4.92 ml salt; 236.59 ml rhubarb (fresh or frozen, chopped); 118.29 ml golden raisin; 29.58 ml shallots, finely chopped (1 medium); 9.85 ml fresh ginger, grated; 2.46 ml ground coriander; 591.47 ml all-purpose flour; cornmeal; 1 egg; 9.85 ml water

Submitted by Annacia

"This unique bread recipe contains a delicious blend of flavors, including fresh or frozen rhubarb, golden raisins, fresh ginger, and coriander. Times do not include rising. Found on BHG. This is great around holiday time."

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Ready In:: 50mins
Ingredients:: 15
Serves:: 8

ingredients

177.44 ml warm water (105 to 115 degrees F)
12.32 ml active dry yeast (1 package)
118.29 ml milk
29.58 ml sugar
29.58 ml butter
4.92 ml salt
236.59 ml rhubarb (fresh or frozen, chopped)
118.29 ml golden raisin
29.58 ml shallots, finely chopped (1 medium)
9.85 ml fresh ginger, grated
2.46 ml ground coriander
591.47 ml all-purpose flour
cornmeal
1 egg
9.85 ml water

directions

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.
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.
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).
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.