Lemon Ginger Loaf

1 cup water

1 teaspoon salt

1 ½ teaspoons canola oil

1 teaspoon lemon juice

3 cups bread flour

½ teaspoon ground cinnamon

1 teaspoon ground ginger

3 tablespoons white sugar

1 teaspoon active dry yeast

¼ cup chopped crystallized ginger

1 tablespoon white sugar

Place ingredients except for the crystallized ginger in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

At end of cycle, remove dough onto a floured board. Knead dough briefly, shape into a ball, cover and let rest for 15 minutes.

Flatten the dough and gently knead in the crystallized ginger. Form into a loaf shape, place in a lightly greased 9x5 inch loaf pan. Cover and let rise until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Just before baking, slash top with a razor or sharp knife. Sprinkle with 1 tablespoon sugar if desired.

Bake in preheated oven for 30 minutes, or until bottom of loaf sounds hollow when tapped. Remove bread to a wire rack to cool before serving.