Candied Ginger And Lemon Zest Bread

• 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

1. In large bowl, combine 3 cups all-purpose white flour, undissolved yeast, lemon zest, and salt.
2. Heat the milk, water, honey, and oil until very warm (120u0b0 to 130u0b0 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.
3. 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.
4. 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.
5. Bake at 375u0b0 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!

allpurpose, yeast, lemon zest, salt, milk, water, honey, vegetable oil, whole wheat flour, candied ginger

Taken from www.food.com/recipe/candied-ginger-and-lemon-zest-bread-352570 (may not work)