Bakery — GINGERBREAD 2 by dvdlee

[rottiedogs]

Bakery -- GINGERBREAD 2
Submitted by dvdlee on August 27, 2004 at 10:47 am

DESCRIPTION
Bakery -- GINGERBREAD 2

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This method is from Laurie Colwin 'revised' look at Gingerbread in "More Home Cooking".

I love this recipe because its tasty, has a good crumb AND is easier and faster to make because you don't have to cream butter and sugar together, only mix dry into wet by hand!

1/2 cup syrup (STEEN'S CANE syrup is best - or use light molassas, golden, etc.; don't use Karo!)
6 Tablespoons butter
1 egg
4 Tablespoons buttermilk
2 cups flour
1 teaspoon baking soda
2-3 teaspoons ground ginger
1 teaspoon cinnamon
1/3 cup brown sugar
pinch salt

Preheat the oven to 375ý F.

Put the syrup and butter in a small sauce pan and heat gently until butter is melted. The remove from heat and reserve.

While the butter/syrup is heating, line the bottom of a buttered 8-inch pan (at least 2 inches deep) with parchment paper.

In a small bowl beat beat the buttermilk and egg together.

In a mixing bowl place the flour, soda, ginger, cinnamon, brown sugar and salt and stir until blended together.

This next step has to happen quickly. Make sure the baking pan is ready and the oven is preheated! The KA dough whisk is the ideal tool for this mixing process.

Add the egg mixture to the flour and stir a few times (just to begin to work it in, don't fully mix it in), then add the syrup/butter mixture. Quickly blend everything togehter, but mix ONLY until the batter is barely blended together (quickbread or biscuit style of mixing). IMMEDIATELY pour batter in the pan, smooth top and pop in the oven.

Bake at 375F for 10 minutes, then lower heat to 325 and bake for 25 minutes longer. It done when a toothpick inserted into the gingerbread has just a few crumbs attached to it.

Remove, let cool in pan for 5-10 minutes, turn out onto a rack, remove paper from bottom and serve whenever (hot, warm, or cold).

Delicious with chocolate sauce, raspberry sauce, whipped cream, or just plain, etc.

(Ms. Colwin adds raisins to her gingerbread -- around 3/4 cup -- but I detest raisins in gingerbread!)

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• This topic was modified 8 years, 7 months ago by rottiedogs.

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