After one year and 104 recipes, I finished the Brooks Bakes Bread Project on March 27, 2012. You can still find me baking and cooking at my new blog, Tangled Up In Food.

Categories: Gingerbread

Gingerbread
December 12, 2011

by stacy
Published on: December 12, 2011
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“Many people consider gingerbread to be a cake, but it was originally meant to be a bread served at lunch or dinner with sweet butter.”
-James Beard, Beard on Bread

Since Christmas is less than two weeks away, and I needed to bake something to make up for the Pissaladiere disaster, I made Gingerbread for dinner tonight.

Here are the ingredients:

Gingerbread Ingredients

I mixed all the ingredients together and poured the batter into a greased 9 x 9 pan.

Gingerbread Before Baking

Since the batter is fairly thick, I smoothed it out with a spatula.

After 22 minutes in the oven at 375 degrees, the house smelled like Christmas and the Gingerbread was done.

Gingerbread

Gingerbread is a very unusual recipe.  It tastes nothing like the little man-shaped cookies; there’s no sugar involved, so it is savory instead of sweet.  It has a rich, full-bodied flavor from the molasses, with pronounced bite from the ginger.  The texture is crumbly and moist.  Mike and I agreed that it was delicious, but it has such a distinct flavor that it would be tricky to pair food with it (we ate it with grapes and cheese).

The best part about this bread?  How incredible it smells!  Three hours after pulling the bread out of the oven, my house still smells like a North Pole bakery.  I feel downright merry.

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About the Baker
I'm a paralegal living and working in the Minneapolis-St. Paul metro area. Besides baking, blogging, and eating bread, I love knitting and enjoying the Minnesota outdoors. My husband, Mike, is the Brooks Bakes Bread website developer, bread photographer, and chief taste tester.
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