GINGERBREAD

Bread

MY MOTHER ALWAYS AT THIS WITH A GLASS OF BUTTERMILK, NOT BEING A FAN OF BUTTERMILK, I HAVE ALWAYS SERVED IT WITH FRESH WHIPPED CREAM OR VANILLA ICE CREAM.

Ingredients

  • 1/2 CUP BUTTER, ROOM TEMP
  • 1/2 CUP SUGAR
  • 1 EGG, BEATEN
  • 2 1/2 CUP FLOUR - SIFTED
  • 1 1/2 tsp. BAKING SODA
  • 1/2 tsp. SALT
  • 1 tsp. GROUND GINGER
  • 1 tsp. GROUND CINNAMON
  • 1/2 tsp. GROUND CLOVES
  • 1 CUP UNSULPHERED BLACKSTRAP MOLASSES
  • 1 CUP HOT WATER

Directions

PREHEAT OVEN TO 350. GREASE AND FLOUR OR LINE WITH BUTTERED PARCHMENT PAPER A 9x9x2 BAKING PAN.
CREAM BUTTER AND SUGAR. ADD BEATEN EGG. MEASURE AND SIFT TOGETHER DRY INGREDIANTS. COMBINE MOLASSES AND HOT WATER. ADD DRY INGREDIANTS ALTERNATELY WITH LIQUID - A SMALL AMOUNT AT A TIME, AND BEAT WELL AFTER EACH ADDITION - UNTIL ALL IS COMBINED AND BATTER IS SMOOTH. BAKE FOR 45 MINUTES.



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Submitted 6/13/05.
Source: MY GRANDMOTHER
Submitted By: ROXANNA S
RAE0628@HOME.COM
GINGERBREAD