Method
Step 1:
Put the flours, salt, ground & glace ginger, orange zest and yeast into a bowl.
Step 2:
Mix to a soft dough with the orange juice, butter, egg, milk, treacle and water.
Step 3:
Turn onto a floured surface and knead for 10 minutes.
Step 4:
Shape into a loaf shape and put into a 2lb loaf tin, which has been greased.
Step 5:
Leave to prove until it has doubled in size. Preheat the oven to 220°C (fan 200°C, gas mark 7).
Step 6:
Place in the oven and then immediately turn the heat down to 200°C (fan 180°C, gas mark 6). Bake for 30-35 minutes.
Ingredients
MetricImperial
- 250g Allinson's very strong wholemeal bread flour
- 250g Allinson's very strong white bread flour
- 1 1/2 tsp Salt
- 2 tsp Ginger (ground)
- 3 tbsp Glacé ginger (chopped)
- 1 Orange(s) (zest & juice)
- 1 Allinson's Easy Bake Yeast Sachet
- 60ml Butter (unsalted) (melted)
- 1 Egg(s) (free range) (large)
- 170ml Milk
- 1 tbsp Black treacle
- 3 tbsp Water
- 250g Allinson's very strong wholemeal bread flour
Utensils
- Large mixing bowl
- 2lb loaf tin
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Ingredients
MetricImperial
- 250g Allinson's very strong wholemeal bread flour
- 250g Allinson's very strong white bread flour
- 1 1/2 tsp Salt
- 2 tsp Ginger (ground)
- 3 tbsp Glacé ginger (chopped)
- 1 Orange(s) (zest & juice)
- 1 Allinson's Easy Bake Yeast Sachet
- 60ml Butter (unsalted) (melted)
- 1 Egg(s) (free range) (large)
- 170ml Milk
- 1 tbsp Black treacle
- 3 tbsp Water
- 250g Allinson's very strong wholemeal bread flour
Utensils
- Large mixing bowl
- 2lb loaf tin