Prep 15 mins
Cook 3 hrs 45 mins
Entered for safe-keeping, from "The Best Bread Machine Cookbook Ever: Ethnic Breads" by Madge Rosenberg. Slightly nutty, slightly spicy, very healthy. Toast to bring out the nutty taste and make the kitchen smell of ginger. For sandwiches, try sliced eggs or turkey or cucumber, tomato, and sprouts. I think this is an Indian combination; please advise if a different part of Asia would be more appropriate. Makes a 1 1/2-pound loaf.
- Add all ingredients except the nuts in the order suggested by your bread machine manual. Process on the bread cycle recommended by the manual.
- At the beeper (or at the end of the first kneading in the Panasonic, Sanyo, and National brands), add the nuts.
What a great bread recipe! I used half wheat and half white flour and crystallized ginger. The ginger/nut flavor is there but very subtle. I mixed this with my stand mixer; I let the dough rise 1 hour, formed the loaf, another hour rise, then baked 30 minutes at 400 degrees. The dough rose so high and the result was a lovely soft bread with a firm but not crunchy crust. Great plain, in a sandwich, and toasted - loved it - thanks for sharing the recipe!
The bread has a nice flavor. Although the ginger is not distinctive at all, I do taste the peanuts and the sesame seeds I added. Although I allowed the dough to double in size for the second rise, my bread is quite heavy and dense. (I just don't have great results making bread with all whole wheat flour!) I added 3 3/4 teaspoons vital wheat gluten (for structure) and 1 teaspoon lemon juice (to extend the shelf life). I also subbed sour cream for the yogurt, and because I only had 1/2 cup roasted peanuts, I added 2 tablespoons toasted sesame seeds. Baked in Pyrex at 350F for 40 minutes, which I believe was 5 minutes too long. Tagged for Rookie Recipes, due 01/16/13.