Ginger Ale Bread
For the bread machine. I don't remember where I got this recipe from, but it has become a staple for our family.
For the bread machine. I don't remember where I got this recipe from, but it has become a staple for our family.
- Carbohydrate 72.831059375 g
- Cholesterol 0 mg
- Fat 12.2749875 g
- Fiber 3.81881258010864 g
- Protein 13.14091875 g
- Saturated Fat 1.03065375 g
- Serving Size 1 1 Serving (149g)
- Sodium 8.395 mg
- Sugar 69.0122467948914 g
- Trans Fat 0.702581250000001 g
- Calories 454 calories
Step-by-step
- Place all ingredients in bread machine in order suggested by manufacturer.
- Use basic bread setting.
- Check dough after five minutes of mixing; add one to 2 tbsp. of water or flour if needed.
Hydration Mechanics
Operating entirely within the confines of an automated bread machine requires strict adherence to ingredient loading orders specified by the manufacturer. Liquid components go into the pan first to dissolve the active dry yeast properly, while the bread flour creates a protective barrier over the ginger ale and water mixture. Monitor the dough five minutes into the kneading cycle, observing whether the ball forms a cohesive, tacky mass rather than a sticky batter.
Freezing and Reheating
Baked loaves freeze exceptionally well for up to three months if wrapped tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Thaw the bread completely at room temperature before unwrapping to avoid moisture condensation on the crust. Restoring that fresh-baked texture is achieved by warming slices in a 350 degree Fahrenheit oven for five minutes.
Pitfalls to Avoid
Measuring flour by scooping directly from the bag packs the starch too densely, resulting in a heavy loaf that fails to rise adequately during the 4-hour cycle. Always use room temperature liquids around 75 to 80 degrees Fahrenheit so the yeast is neither shocked nor killed before fermentation begins.
