Beard on Bread Gingerbread
9-inch square pan gingerbread recipe adapted from Beard on Bread.
Servings 8 pieces
Cost 5
Ingredients
- 1 tablespoon softened butter for pan (14 grams)
- 1 cup light or dark molasses (365 grams_
- ½ cup boiling water (114 grams)
- 5 tablespoons butter cut into chunks and softened (70 grams)
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 2 cups all-purpose flour (260 grams)
- Optional: Candied Crystalized Ginger chopped
Instructions
- Preheat the oven to 375 degrees. Butter a 9-inch square pan.
- Put the mixing bowl on a scale and add 365 grams of molasses (1 cup).
- Pour ½ cup boiling water over the molasses, then add softened butter. Stir until melted.
- Add salt, ginger and baking soda. Stir lightly with a wooden spoon or silicone scraper.
- Add ½ cup of the flour and stir until blended, then continue adding remaining flour. Beard says to add just until moistened and mixed, but he also says 2 cups. You'll need 2 cups or 260 grams.
- If you happen to have some, sprinkle chopped candied ginger over the top.
- Bake at 375 for 25 to 35 minutes or until the top springs back. Serve warm.
