RCI-BR.003.0210.001
Gingerbread IV
Sufficient for one small loaf of gingerbread.
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- ½ unit
- 1 unit
- ½ unit
- ½ unit
- 1⅓ unit
- ¼ unit
- 1 unit
- teaspoonfuls powdered ginger2 unit
- 1 unit
- ½ unit
- teaspoonful baking soda or 2 teaspoonfuls baking powder½ unit
Method
1
Preheat oven to 350°F (175°C) and grease a 9-inch square baking pan.
2
Combine flour, salt, powdered ginger, powdered cinnamon, powdered cloves, and baking soda in a bowl, whisking together until evenly distributed.
3
In a separate bowl, cream together the sugar and Crisco until light and fluffy, about 2-3 minutes.
4
Beat the egg into the creamed mixture until fully incorporated.
5
Add the molasses and milk alternately to the creamed mixture, beginning and ending with the milk, mixing until just combined after each addition.
6
Fold the dry ingredient mixture into the wet ingredients using a spatula, stirring until no streaks of flour remain.
7
Pour the batter into the prepared pan, spreading it evenly.
8
Bake for 25 minutes until a toothpick inserted in the center comes out clean.
25 minutes
9
Cool the gingerbread in the pan for 10 minutes, then turn out onto a wire rack if desired, or serve directly from the pan.