SOFT GINGER BREAD
Traditional gingerbread, soft and chewy
I got this recipe from a college roommate, who got it from her mother.
Ingredients
(makes 1 pan gingerbread)
- 220 g butter
- 190 g white sugar
- 10 ml baking soda
(That's SODA, not POWDER)
- 250 ml water
(boiling)
- 250 ml blackstrap molasses
- 5 ml salt
- 5 ml ginger
- 5 ml cinnamon
- 275 g white flour
- 2 eggs
(large)
- 30 g powdered sugar
- 60 ml diluted milk
(half milk and half water)
Procedure
-
Preheat oven to
175C
-
Cream together the butter and sugar in a bowl big enough to hold the entire
recipe.
-
Dissolve the baking soda in
250 ml
boiling water. Add that mixture, and the
molasses, salt, ginger, cinnamon, and flour to the butter-sugar cream.
Mix only until moistened and evenly distributed.
-
Lightly beat the eggs, then add them to the bowl and beat the complete
mixture well.
-
Grease a
22\(33
shallow baking pan (or a
25-cm"
round casserole dish). Pour the mixture into the dish. Bake for about 45
minutes, or until a poked toothpick comes out clean.
-
Mix the powdered sugar and the diluted milk together to form an icing, and
brush on to the gingerbread.
Notes
Serve warm!
You can make a refreshing variation on this
basic recipe
by replacing
100 g
of the flour with whole-wheat flour, reducing the sugar to
100 g
and increasing the molasses to
300 ml
Rating
Difficulty:
easy.
Time:
20 minutes plus baking and cooling time.
Precision:
measure the ingredients.
Contributor
Loretta Guarino Reid, guarino@decwrl
DEC Western Software Laboratory
Palo Alto, California
Recipe last modified: 20 Dec 85
Original header
From: guarino@decwrl (Loretta Guarino Reid)
Newsgroups: mod.recipes
Subject: RECIPE: Soft Gingerbread
Date: 10 Jan 86 03:46:57 GMT
Organization: DEC Western Software Laboratory, Palo Alto, CA
Approved: reid@glacier.ARPA
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