Sunday, January 21, 2018

Gingerbread

A soft yet dense gingerbread full of wonderful holiday spices - ginger, cinnamon, cloves, nutmeg and cardamom. Bake this and make the house smell amazing!

Call me strange, but I honestly don't think I've ever had gingerbread before. I mean, I've had gingerbread cookies and gingerbread-flavored things (like ice cream!), but not a real slice of gingerbread. Why? I have no idea.

I'm starting to kick myself for not trying gingerbread sooner.

This loaf is perfectly dense and full of the classic gingerbread spices - ginger, cinnamon, cloves, nutmeg, with a dash of cardamom and of course molasses. It's a gingerbread cookie but in bread form.

The gingerbread made my house smell like the holidays, and I kept sniffing the aroma throughout the afternoon. Once I had a taste of the bread, I found myself sampling more and more of it until I almost ruined my dinner. Almost.

Feel free to substitute the all-purpose flour for whole wheat if you want to make this even healthier.

Gingerbread
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 teaspoons ground ginger
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon salt
  • 6 Tablespoons unsalted butter, cut into cubes
  • 3/4 cup molasses (not blackstrap)
  • 2 eggs
Directions
Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, cardamom and salt together. Set aside.

In a medium saucepan, boil 1/2 cup of water. Add the butter and stir to melt completely. Add in the molasses and stir until smooth. Take the saucepan off the heat and allow to cool slightly.

Add in the eggs, one at a time, until well blended. Fold in the dry ingredients and mix until just combined. A few lumps are OK.

Transfer the batter to your prepared baking pan and bake in your preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out mostly clean (the gingerbread might sink in the center, and that's OK). Cool completely in the pan, then inverted onto a wire rack to release.

Gingerbread should be stored in an airtight container and keep at room temperature or in the refrigerator. It will keep for a few days.

Yield: One 9"x5" loaf; about 8-12 servings

Source: How to Bake Everything by Mark Bittman

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