Recipe by KateL
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.
Top Review by loof
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!
- 2 1⁄4 teaspoons active dry yeast
- 3 3⁄4 cups whole wheat flour
- 1 1⁄2 teaspoons fresh ginger, minced
- 1 1⁄2 teaspoons salt
- 3 tablespoons dark molasses
- 1 1⁄2 tablespoons vegetable oil
- 3⁄4 cup plain yogurt
- 1 cup water
- 3⁄4 cup cashews or 3⁄4 cup unsalted peanuts, chopped
Directions See How It's Made
- 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.