Monday, December 17, 2012

Gingerbread

Gingerbread
I love Gingerbread during the holidays. It goes back to my childhood days.  Ginger cookies or bread or both were always baking around the holiday time.    The spices and the smell as it is baking reminds me of Christmas.  I found this recipe for Gingerbread on the King Arthur Flour Website.  This Gingerbread is very moist and flavorful.  It has a nice gingery taste without being overpowering.  When I was making my gingerbread,  I did not add the crystallized ginger.  I have made other recipes adding t crystallized ginger and it was just too much ginger for my taste.   This recipe is nice because you can make it with white whole wheat flour or all-purpose flour.   In addition to flour you need ground ginger, cinnamon, cloves, nutmeg, butter, molasses, an egg, buttermilk, sugar, baking soda, and salt.  The wet ingredients are added to the dry ingredients and mixed together until moistened.  The batter is poured into a 9-inch square pan.  Bake for 30-35 minutes or until the cake pulls away from the edge of the pan.  The gingerbread is then cooled 15 minutes before slicing.  I serve my Gingerbread with whipped cream.  A delicious holiday treat.


Gingerbread
From  King Arthur Flour

Ingredients:

2 1/4 cups King Arthur white whole wheat flour, or 2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon each ground cloves and nutmeg
1/2 cup (1 stick) unsalted butter, melted
3/4 cup molasses
1/4 cup water
1 large egg
1 cup buttermilk
1/2 cup diced crystallized ginger (optional)

Directions:

1. Grease and flour a 9-inch square pan.  Preheat the oven to 350 degrees F.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.


3. Melt the butter in a heatproof measuring cup.  Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.


4. Add the water, stirring until everything is moistened.  Whisk together the egg and buttermilk.  Stir into the batter until it's evenly combined.  Stir in the crystallized ginger if using.

Buttermilk and Egg
Gingerbread Batter
5. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.


6. Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.

Makes 16 servings






Delicious and Moist




2 comments:

  1. Me too! I like ginger-flavoured baked goods during the holiday season. Your gingerbread looks lovely!

    ReplyDelete