Candied Ginger And Lemon Zest Bread - cooking recipe

Ingredients

3 1/4 - 4 cups all-purpose white flour
2 (1/4 ounce) envelopes fast rising yeast
1 tablespoon grated lemon zest
2 teaspoons salt
2 cups milk (120 to 130 F)
1/2 cup water
1/3 cup honey
1/4 cup vegetable oil
3 cups whole wheat flour
1/2 cup finely chopped candied ginger

Preparation

In large bowl, combine 3 cups all-purpose white flour, undissolved yeast, lemon zest, and salt.
Heat the milk, water, honey, and oil until very warm (120\u00b0 to 130\u00b0 F). Stir into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in the whole wheat flour and enough remaining all-purpose white flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Gently knead in the candied ginger. Cover and let rest on a floured surface for 10 minutes.
Punch dough down. Divide into 6 equal pieces. Form each into a smooth ball. Grease 2 (8 X 4-inch) loaf pans. Place three balls in each pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
Bake at 375\u00b0 for 45 minutes or until done, covering with foil during the last 15-20 minutes to prevent overly browning. Remove from pans; let cool on wire racks. Enjoy!