 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
|
In Castleford, Idaho, Gladys De Boer makes this moist, spicy bread often during the busy Christmas season. I wrap it and allow it to ripen for a day before slicing, she informs. Serve it with cream cheese to enhance the old-fashioned gingerbread flavor. Ingredients:
1 cup dark corn syrup |
1/2 cup packed brown sugar |
1 egg |
2-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
1 cup milk |
Directions:
1. In a bowl, combine corn syrup, brown sugar and egg; mix well. Combine dry ingredients; add to the egg mixture alternately with milk and mix well. Pour into a greased waxed paper-lined 9-in. x 5-in. loaf pan. Bake at 325° for 80-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack to cool completely. Wrap and let stand for 24 hours before slicing. Yield: 1 loaf.
|
|