Best 2 Extra Gingery Bread Recipes
Indulge in the realm of culinary delight with our enticing collection of ginger-infused bread recipes. From the classic gingerbread man to the irresistibly moist and aromatic gingerbread loaf, each recipe offers a unique symphony of flavors that will tantalize your taste buds. The ginger's inherent warmth and spiciness dance harmoniously with the sweetness of molasses, honey, or sugar, creating a perfect balance that lingers in every bite. Whether you're a seasoned baker or just starting your culinary journey, these recipes are carefully crafted to guide you through the process effortlessly. Let the heavenly aroma of freshly baked ginger-spiced bread fill your kitchen as you embark on a delightful baking adventure.
Let's cook with our recipes!
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
THE SPICIEST GINGERBREAD COOKIES EVER
This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield Eighteen 4-inch gingerbread people
Number Of Ingredients 17
Steps:
- Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
- Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
- Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
- Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
- Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
- Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.
Tips:
- Use quality ingredients: Fresh, high-quality ingredients will result in a better-tasting gingerbread.
- Grate the ginger finely: Finely grated ginger will distribute its flavor more evenly throughout the gingerbread.
- Don't overmix the batter: Overmixing the batter will make the gingerbread tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will make it easier to roll out and will help the gingerbread hold its shape in the oven.
- Bake the gingerbread until it is just set: Overbaking will make the gingerbread dry and crumbly. Insert a toothpick into the center of the gingerbread; if it comes out clean, the gingerbread is done.
- Let the gingerbread cool completely before frosting: Frosting the gingerbread while it is still warm will cause the frosting to melt and run.
- Store the gingerbread in an airtight container at room temperature: Gingerbread can be stored for up to 2 weeks at room temperature.
Conclusion:
This extra-gingery gingerbread is a delicious and festive treat that is perfect for the holiday season. With its warm and spicy flavor, this gingerbread is sure to be a hit with everyone who tries it. So put on your apron and start baking!
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