Wednesday, December 21, 2011


There's a reason that almost all traditional gingerbread recipes have you mix in boiling liquid near the end of the mixing phase, just before placing the batter into the oven.  I recently tried a method that skipped the boil, and I was extremely sorry that I did!  Even though the flavor of the bread was excellent, the middle was wet and the edges were tough and dry.  Nope.  Back to boiling for me, but I'll be using milk instead of water from now on!


2 1/4 c all-purpose flour
1/2 t baking soda
1/2 t salt
1 t cinnamon
1 t allspice (or half cloves, half allspice)
1/2 t nutmeg
1 t dark cocoa powder
8 T butter, softened
3/4 c sugar
3 T grated fresh ginger
3 T crystallized ginger, minced
3/4 c mild molasses
1 egg
1 c milk
1 t white vinegar

Prepare an 11 x 7 glass baking dish with cooking spray and parchment paper.  Heat the oven to 350.

In a medium bowl, whisk together the flour through the cocoa powder.  In a large bowl, cream the butter with the sugar.  Mix in the gingers, molasses, and egg, stirring well.  Stir in the flour mixture, scraping the bowl well, but not over-beating.  Heat the milk to boiling (glass measuring cup in the microwave helps to prevent burning) and add the vinegar.  Stir the liquid into the batter, stirring until just combined.  Pour into the baking dish and bake for 42 to 45 minutes.  The top should spring back; a test toothpick will not always come out completely clean.  Let it cool for at least 10 minutes before serving.


Shirley said...

Oohh, that does sound yummy! I'm sure the guy from Good Eats could give an entire dissertation on the science of what the boiling liquid does. :)

Cyndi L said...

Alton Brown. My idol :-)