Ginger loaf

Ginger loaf

Ginger loaf

Ginger loaf

Ginger loaf

Prep Time 1 hr 10 mins
Course BREAD
Servings 15


  • 1 Loaf tin, 25 cm long
  • 1 Rack


For the bread

  • 25 g fresh yeast
  • 100 ml milk, 3.5% fat | lukewarm
  • 500 g plain white flour
  • A pinch of salt
  • 90 g butter
  • 2 medium eggs
  • 1 1/2 tbsp ginger syrup
  • 40 g preserved stem ginger | chopped
  • 1 tsp cinnamon
  • 100 g crystal sugar

For the loaf tin

  • 1 tbsp butter
  • 1 tbsp caster sugar


  • Stir the yeast into the milk to dissolve it.Add to the flour, salt, butter, eggs andginger syrup, and knead to a smoothdough. Shape the dough into a ball andleave it to prove in a bowl for60 minutes at room temperature
  • Grease the tin and sprinkle with sugar.
  • Knead the chopped ginger, cinnamonand sugar crystals into the dough.Shape the dough into a loaf, place it inthe loaf tin and leave to prove for afurther 15 minutes.
  • Place the rack in the oven. Start theAutomatic programme or pre-heat theoven using the settings indicated forcooking stage 1.
  • Sprinkle the crystal sugar over thebread dough.

Automatic programme:

  • Place the bread dough in the oven andbake until golden brown.


  • Place the bread dough in the oven andbake until golden brown using the settingsindicated for cooking stages 2 and 3.


Automatic programme
Bread | Sweet bread
Programme duration: 40 minutes
Cooking stage 1
Oven functions: Moisture Plus + Fan
Temperature: 200 °C
Booster: On
Pre-heat: On
Crisp function: Off
Shelf level: 2 [1] (2)
Cooking stage 2
Temperature: 190 °C
Number/Type of bursts of steam:
1 burst of steam/Manual, immediately
after placing the food in the oven
Duration: 5 minutes
Cooking stage 3
Oven functions: Fan Plus
Temperature: 160–170 °C
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 35 minutes
Keyword Ginger loaf, Miele Moisture Plus The Cookbook
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