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78 Makes one 15-slice loaf | Preparation time: 120 minutes Ingredients Preparation 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 ½ 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 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 crystal sugar 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 according to 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. Ginger loaf Settings Automatic programme Bread | Sweet bread Programme duration: approx. 30 minutes Manual 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