Gingerbread Recipe

Gingerbread today is nothing like its ancestor.  Originally, in Medieval England,  the term gingerbread simply referred to preserved ginger, a corruption of the Old French word gingebras which was in turn derived from the Latin name of the spice, Zingebar.

It was later that ginger was discovered to have a preservative effect when added to bread and pastries and this is most likely what led to the development of recipes for ginger cakes, cookies, and spice-rich bread.

This recipe goes great with Sichuan peppercorn ice cream.

Gingerbread recipes spread through Europe around the 11th century and ever since has been a fairly common staple during winter holiday gatherings.

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GINGER BREAD
Prep Time 20 mins
Cook Time 50 mins
Servings
Ingredients
Prep Time 20 mins
Cook Time 50 mins
Servings
Ingredients
Instructions
  1. Combine 1/2 cup of flour with the spices, salt, baking soda and crystallized ginger in a food processor and process until ginger is finely chopped. Set aside.
  2. In mixer, beat together the butter, sugars and molasses until smooth and creamy. Add eggs one at a time to the sugar and butter mixture and beat until they are fully incorporated.
  3. Alternating between the flour/spice mixture and the remaining flour, combine with the buttermilk, beginning and ending with dry ingredients. Combine this mixture with the butter/sugar mixture.
  4. Place batter int a well greased 8 x 4 loaf pan.
  5. Bake at 350 degrees for about 50 minutes or until a cake tester comes out clean from the center.
  6. Allow bread to cool at least 10 minutes before turning out on a rack.
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