Candied Ginger And Walnut Bread

I came across of candied ginger and walnut bread recipe via a cooking show on TV during the month of Ramadhan.  Once the chef made this fluffy candied ginger and walnut bread which i found a liking for. The very next day i got myself a bag of candied ginger to pair wit my ever ready stock of walnuts. My girls adore anything and everything that packed with nuts thus, i'm sure this gorgeous bread gonna be a hit on my coffee table.

The spicy and sweet candied ginger add a wonderful zing of flavor in this bread recipe. Succulent and tender chunks of candied ginger compliments the nutty and crunchy walnut to enhance the taste of the bread. The buttermilk gives a moist texture to this slightly sweet bread. Ginger known for its many medicinal properties in treating nausea,morning sickness and for keeping body warm. Do we need any more reason to bake this super delicious bread? Nah....i don't think so.

Ingredients

3 1/3 cups all purpose flour
2 1/2 tbsp honey
1 cup chopped walnuts
1 cup chopped candied ginger
1 1/4 cups warm water
2 tsp dried yest
50g butter,melted
1 tsp salt
Olive oil, to grease
3 tbsp milk,to brush


Methods

In a large bowl, add 1/2 cup of warm water and honey. Sprinkle with yeast and stir. Set aside in a warm place approximately 5-8 minutes until the yeast activated and foaming.

Add the remaining warm water and butter. Stir well with a wooden spoon. Add the flour,walnut and. salt. Stir well.

Transfer the dough onto a clean working surface slightly dusted with flour. Knead the dough for 10 minutes.

Place the dough into a greased bowl and cover with clean kitchen towel. Set side in a warm place for about 90 minutes until the dough doubled in size.

After 90 minutes, punch down the dough to release the air pockets. Cut the dough into half and shape each dough into a log.

Place the dough logs 5cm apart on the baking tray lined with parchment paper. Cover with kitchen towel and set side in a warm place for about 45 minutes-1 hour.

With a kitchen scissor cut slashes diagonally on both prepared dough logs. Brush with milk and bake for 35-40 minutes.

Remove from oven and cool on a baking pan for 10 minutes before transferring onto a wire rack to cool completely.

Slice and slather with your favourite fruit jam.