Ginger Bread Recipe

 

AuthorSteve Nubie
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This is a curious recipe in the sense that it’s not about making a traditional gingerbread cookie, but making a bread with ginger as an ingredient resulting in a “Ginger” bread. In actual fact, this is a cake or ”batter” bread. You can always tell a batter bread because it uses baking soda and/or baking powder in place of yeast. You also have an option with the ginger flavor. You can use fresh ginger that has been peeled, sliced and processed to a mash in a food processor, or you can use powdered, ground ginger from a jar if you don’t have fresh ginger on hand or don’t want to add the processing step to the recipe. Both approaches yield a good ginger flavor although the fresh ginger approach delivers a slightly stronger ginger flavor-note to the bread. For this recipe, you can either use the cake bread setting if your machine has one, or you can use the pasta dough or pizza dough setting to make the batter and finish it in the oven. Unlike yeast breads, batter breads don’t rise before baking. That’s why you don’t use the usual dough setting. The standard dough setting has a rise cycle that’s not needed for a batter bread. They rise in the machine or in the oven towards the end of the baking cycle. This bread is great at breakfast or at tea-time with a cup of tea or coffee. It also serves as a great dessert especially around the holidays.

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Yields1 Serving
INGREDIENTS:
 ½ cup of white sugar
 1 cup of water (110°F./ 43°C.)
 1 ½ teaspoons of baking soda
 1 cup of molasses
 ½ cup of butter at room temperature
 ½ teaspoon of salt
 1 teaspoon of ground cinnamon
 1 teaspoon of ground gingernor 1 teaspoon of fresh ginger mashed in a food-processor
 ½ teaspoon of ground cloves
 1 egg at room temperature
 2 ½ cups of all-purpose flour
DIRECTIONS
1

Place all of the ingredients into the bread pan in the order indicated in the ingredients list. You can either use powdered, ground ginger or fresh ginger, but the fresh ginger needs to be peeled and sliced and then processed in a food processor until it is a pulpy, mash. Whole chunks of ginger will deliver a sharp taste to a slice if it’s not sufficiently processed.

2

Select the cake bread setting for 1-pound loaf and medium crust.

3

You could also use either the pizza dough or pasta doughing sett to make the batter and then transfer to a buttered baking dish and bake at 425° F./ 218° C. for 40 to 45 minutes. Stick a toothpick or knife into the center of the bread and check for doneness. If it comes out wet, continue to bake for another 5 minutes and check again. Repeat if necessary.

4

Let the bread rest for 10 minutes regardless of your baking method and serve.

Ingredients

INGREDIENTS:
 ½ cup of white sugar
 1 cup of water (110°F./ 43°C.)
 1 ½ teaspoons of baking soda
 1 cup of molasses
 ½ cup of butter at room temperature
 ½ teaspoon of salt
 1 teaspoon of ground cinnamon
 1 teaspoon of ground gingernor 1 teaspoon of fresh ginger mashed in a food-processor
 ½ teaspoon of ground cloves
 1 egg at room temperature
 2 ½ cups of all-purpose flour

Directions

DIRECTIONS
1

Place all of the ingredients into the bread pan in the order indicated in the ingredients list. You can either use powdered, ground ginger or fresh ginger, but the fresh ginger needs to be peeled and sliced and then processed in a food processor until it is a pulpy, mash. Whole chunks of ginger will deliver a sharp taste to a slice if it’s not sufficiently processed.

2

Select the cake bread setting for 1-pound loaf and medium crust.

3

You could also use either the pizza dough or pasta doughing sett to make the batter and then transfer to a buttered baking dish and bake at 425° F./ 218° C. for 40 to 45 minutes. Stick a toothpick or knife into the center of the bread and check for doneness. If it comes out wet, continue to bake for another 5 minutes and check again. Repeat if necessary.

4

Let the bread rest for 10 minutes regardless of your baking method and serve.

Ginger Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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