1/2 quantity basic white bread dough (steps 1 and 2)
made up with
10 ml (2 tsp) ground ginger, 25 g (1 oz) chopped stem ginger, 25 g (1 oz) caster sugar and finely grated rind of 1 orange added to the dry ingredients and the yeast creamed with 45 ml (3 tbsp) warmed black treacle and the juice of 1 orange made up to 225
1 beaten egg, to glaze
ginger syrup from jar
made up with
10 ml (2 tsp) ground ginger, 25 g (1 oz) chopped stem ginger, 25 g (1 oz) caster sugar and finely grated rind of 1 orange added to the dry ingredients and the yeast creamed with 45 ml (3 tbsp) warmed black treacle and the juice of 1 orange made up to 225
1 beaten egg, to glaze
ginger syrup from jar
method
1. Grease a baking sheet. Knead the dough again, divide into eight pieces "and roll into oblong sausage shapes. Tie into knots and place seven in a circle on the baking sheet with the eighth knot in the centre. Press together for a compact round loaf.
2. Cover with oiled cling film and leave to rise.
3. Brush with beaten egg and bake at 230°C (450°F) mark 8 for 20 minutes until golden. Lower the oven to 190°C (375°F) mark 5 for about 15 minutes. Brush with ginger syrup while warm and cool on a wire rack.
2. Cover with oiled cling film and leave to rise.
3. Brush with beaten egg and bake at 230°C (450°F) mark 8 for 20 minutes until golden. Lower the oven to 190°C (375°F) mark 5 for about 15 minutes. Brush with ginger syrup while warm and cool on a wire rack.
serving amount
makes one loaf
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