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116 Ginger loaf Makes one 15-slice loaf | Preparation time: 120 minutes Ingredients 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 1½ 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 Accessories: Loaf tin, 25 cm long Rack Preparation Stir the yeast into the milk to dissolve it. Add to the flour, salt, butter, eggs and ginger syrup, and knead to a smooth dough. Shape the dough into a ball and leave it to prove in a bowl for 60 minutes at room temperature. Grease the tin and sprinkle with sugar. Knead the chopped ginger, cinnamon and sugar crystals into the dough. Shape the dough into a loaf, place it in the loaf tin and leave to prove for a further 15 minutes. Place the rack in the oven. Start the Automatic programme or pre-heat the oven using the settings indicated for cooking stage 1. Sprinkle the crystal sugar over the bread dough. Automatic programme: Place the bread dough in the oven and bake until golden brown. Manual: Place the bread dough in the oven and bake until golden brown using the settings indicated for cooking stages 2 and 3.