12.08.2011

Twelve Days of Brownies & Breads - On the Sixth Day...

Well, instead of the traditional gingerbread cookies, how about some gingerbread bread, or loaves? Miss Audrey Rose helped me with these and SS and I thought they were great. We did make only half the recipe, 12 loaves is a LOT of bread even if they are minis!

These loaves are gingery, taste like a fall harvest and are ever so dense.

Gingerbread Mini Loaves
From Paula Deen’s Holiday Baking 2011 – Special Issue

Makes one dozen mini loaves

10 cups all-purpose flour
1 tbsp ground ginger
4 tsp ground cinnamon
2 tsp salt
1 tsp ground allspice
1 tsp baking soda
2 cups molasses
2 cups water
2 cups butter
1 ½ cups sugar
4 eggs
1 cup finely chopped crystallized ginger

Preheat oven to 350ยบ. In a large bowl, stir together flour, ground ginger, cinnamon, salt, allspice, and baking soda. In a small saucepan, combine molasses and 2 cups water; cook, stirring occasionally, over medium heat until well combined.

In the bowl of a heavy-duty sand mixer, beat butter and sugar at medium speed until creamy; add eggs, one at a time, beating until well combined. Gradually add flour mixture to butter mixture alternately with molasses mixture, beating just until combined. Add crystallized ginger. Divide batter among 12 (3” x 5”) loaf pans. Bake for 30 – 35 minutes or until a wooden pick inserted in center comes out with a few crumbs attached. Cool completely on wire racks.

Enjoy!

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