In a pyrex glass measuring cup, place 2 heaping tablespoons
of honey into 1 cup of water. Heat water in microwave to 110-
120F (approx 50 seconds). Remove from microwave and stir until honey is dissolved
Put water/honey mixture into breadmaker bread pan. Add 1
package of rapid rise, instant or bread machine yeast. Let stand
for 10 mins.
Put 1 tbsp butter into pyrex measuring cup and then add
vegetable oil to the 1/4 cup mark.
Add flour, then salt and ginger to the bread pan, followed by oil/butter
mixture. Press dough cycle on breadmaker. Cycle takes approx
When dough cycle is complete, carefully remove dough from breadmaker and place/form
into regular non-stick oven bread pan. Be careful not to handle dough too much. Set oven
to convection bake @ 350. Place thin roasting pan filled with water on
the bottom oven rack and place second rack on the notch directly
above it (the idea is to have the bread bake at the lowest point
possible in the oven).
Allow dough to rise while oven is pre-heating by placing bread pan near the back of the
stovetop near the oven vent.
When oven is done prehearing, score the top of the dough lengthwise across the top and
brush liberally with melted butter. A little extra is okay.
Bake until inside of the loaf is 200 degrees, (25-28 mins). Remove from oven, shake loaf
from breadpan and let cool on a raised cooling rack so the bottom doesn't get
soggy. If there's excess butter on the outside of the loaf, wipe
clean with paper towel. Eat immediately or allow to cool for 1.5 hours and then wrap
air tight in plastic wrap.
If you like thicker/darker crust, bake at 375 until inside of loaf is 200 degrees.
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