Soft Ginger Bread Recipe - Cooking Index
Soft Ginger Bread Recipe - Cooking Index
| 220 | Butter | |
| 190 | White sugar | |
| 10 | Baking soda | |
| 250 | Water - (boiling) | |
| 250 | Blackstrap molasses | |
| 5 | Salt | |
| 5 | Ginger | |
| 5 | Cinnamon | |
| 275 | White flour | |
| 2 | Eggs - (large) | |
| 30 | Powdered sugar | |
| 60 | Diluted milk - (half milk and half water) |
1. Preheat oven to 175C
2. Cream together the butter and sugar in a bowl big enough to hold the entire recipe.
3. 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.
4. Lightly beat the eggs, then add them to the bowl and beat the complete mixture well.
5. Grease a 22 3/3 shallow baking pan (or a .AB "10-inch" 25-cm" round casserole dish). Pour the mixture into the dish. Bake for about 45 minutes, or until a poked toothpick comes out clean.
6. Mix the powdered sugar and the diluted milk together to form an icing, and brush on to the gingerbread.
Author's Notes: I got this recipe from a college roommate, who got it from her mother.
Serve warm! You can make a refreshing variation on this basic recipe by replacing of the flour with whole-wheat flour, reducing the sugar to and increasing the molasses to
Source:
Loretta Guarino Reid
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