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SOFT GINGER BREAD Traditional gingerbread, soft and chewy
1 cup butter 1 cup white sugar 2 tsp baking soda 1 cup water (boiling) 1 cup blackstrap molasses 1 tsp salt 1 tsp ginger 1 tsp cinnamon 2 3/4 cups white flour 2 eggs (large) 1/4 cup powdered sugar 1/4 cup diluted milk (1/8 cup milk and 1/8 cup water)
Preheat oven to 350 Cream together the butter and sugar in bowl big enough to hold the entire recipe. Dissolve the baking soda in 1 cup 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. Lightly beat the eggs, then add them to the bowl and beat the complete mixture well. Grease a 9-inch by 13-inch shallow baking pan (or a 10-inch round casserole dish). Pour the mixture into the dish. Bake for about 45 minutes, or until a poked toothpick comes out clean. Mix the powdered sugar and the diluted milk together to form an icing, and brush on to the gingerbread. Serve warm!
You can make a refreshing variation on this basic recipe by replacing 1 cup of the flour with whole-wheat flour, reducing the sugar to 1/2 cup, and increasing the molasses to 1 1/4 cups.
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