Soft Ginger Bread

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.