Gingerbread loaf
Adam Ragusea · ♥ 18.3K likes · 441K views · 6 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 237 ml milk or water
- 118 ml molasses
- 118 ml honey
- 113 g butter
In a microwave-safe measuring jug, combine the milk or water, molasses and honey; add the butter in chunks.
Milk, molasses and honey
Microwave a couple of minutes, pulling it just before the butter is fully melted; the batter should be warm so it rises more, but not hot enough to scramble the egg.
Why the batter goes in warm
- 300 g all-purpose flour
- ½ tsp kosher salt
- 2 tbsp cinnamon
- 4 tsp ground dried ginger
- black pepper
- 1½ tsp baking soda
Measure the flour, salt, cinnamon, ginger, finely ground black pepper and baking soda into the dry bowl; whisk to break up chunks.
Flour, salt and the spices
- 100 g plain white sugar
- 1 whole egg
Stir the sugar into the warm wet mixture, then beat in the egg briskly until smooth.
Baking soda and the acid
Whisk the wet into the dry just until smooth; overmixing can make it chewy.
Pour into the loaf pan and bake at least an hour, until it feels bouncy rather than squishy inside; the surface looks a little raw when done.
- powdered sugar
Lift out by the sling so it does not go soggy, cool completely, peel off the paper and dust with powdered sugar if wanted.
Saw through the crisp surface with a chef's knife, then press through; it slices most cleanly a day or two old.