First attempt at following a recipe from my great-grandmother's cookbook!
The recipe for Soft Ginger Bread is as follows:
To begin, I gathered up the ingredients
Oops, can't forget sugar
I didn't have sour milk, so made a substitution by adding 1 tablespoonful of lemon juice to 1 cup of milk and letting sit for 5 minutes.
The butter, molasses, sugar, sour milk, soda, ginger, cinnamon, and eggs were mixed thoroughly.
Next, increments of flour (approximately one cup at a time) were stirred in, until the mixture became a soft dough.
The recipe simply says to "Bake Slowly". After researching some other recipes, it seemed that baking in a shallow pan in the neighborhood of 350 to 370 degrees should work.
Enjoyed a piece this morning, with whipped cream
Post-bake notes:
Next time I will try a thinner bread layer, probably no more than 1 inch in thickness.
Will also consider adding other inclusions such as vanilla extract, cloves, cardamom, nutmeg, allspice, and/or mace.
Instead of chocolate whipped cream (which is all I had at the time!) I would try plain whipped cream, or possibly pumpkin spice.
Molasses + ginger + cinnamon is a great flavor combination, I could see baking a sourdough to include these ingredients.
More recipes here:
Super excited that @leaflet.pub has now added subpages to Leaflet Publications. Trying it out with my great grandmother's cookbook.
