Ginger loaf

Ginger loaf

Ginger loaf

Ginger loaf

Ginger loaf

Prep Time 2 hrs
Course Bread recipes
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 crystal sugar 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 according to cooking 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 thesettings indicated for cooking stages 2and 3.


Settings Automatic programme
Bread | Sweet bread
Programme duration:
approx. 30 minutes
Cooking stage 1
Oven functions: Fan Plus
Temperature: 200 °C
Booster: On
Pre-heat: On
Crisp function: Off
Shelf level: 1
Cooking stage 2
Temperature: 190 °C
Duration: 25 minutes
Cooking stage 3
Temperature: 170 °C
Duration: 5–10 minutes
Keyword Ginger loaf, Miele The Cookbook (Baking, Roasting, Cooking)
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