Sultana & Ginger Loaf (Bread Machine Abm)

Total Time
55mins
Prep 5 mins
Cook 50 mins

An absolutely yummy, incredibly moist and rich bread which is so nice it can be eaten even on it's own or toasted with butter. Suprisingly the ginger flavour is quite mild. The sultanas I used were quite old and dry, and I did not pre-soak them, I suspect that if I had the loaf would have been way too moist. This is a variation which I made up to suit my personal taste of a standard Panasonic raisin bread recipe. Note the original recipe called for only 1/2 tsp yeast, I do not feel that this is enough. I also added 1/4 tsp Vitamin C powder (because I have it available and I add to nearly every loaf I make as it helps the bread to rise and keep longer), but it is not essential.

Ingredients Nutrition

Directions

  1. Weigh the loaf ingredients into the bread machine baking pan in the order listed. The vitamin C is optional and is added only to serve as a 'Flour Improver'.
  2. Replace pan into bread machine and select a program suitable for a white fruit/raisin bread.
  3. At the beep, (usually about five minutes before the end of the final kneading,) add the sultanas/ginger.
  4. When finished, place on a wire rack to cool and immediately brush top and sides with a beaten sugar/milk glaze and sprinkle lots of oatmeal and ground ginger. Although optional, the glaze at the least is recommended as it will seal the crust helps it to keep fresher for longer.
  5. 12 slices is approximate as it depends how thick you like the slices :) Makes a 1 1/2Lb Loaf.
  6. Just a thought -- -- the quantity of caraway seeds is a 'conservative' guess btw as I poured some into my hand and added what I felt looked about right. It's important ('specially for me!) to go easy on the caraway seeds though as they have such a strong flavour.