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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gingerbread Loaves (Dairy) Recipe

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This recipe for Gingerbread Loaves (Dairy) is from The Rutgers Hillel Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bread:
1/2 cup butter, softened
1 cup boiling water
2 3/4 cup all-purpose flour
4 tsp. ginger
1 tsp. allspice
1 tsp. cloves

Glaze:
1 to 2 tbsp. lemon juice
3/4 cup firmly packed brown sugar
2 eggs
1/2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1/2 cup powdered sugar
Directions:
Directions:
Heat oven 350º. Grease two 8 X 4 inch loaf pans. In large bowl combine brown sugar and butter, beat until light and fluffy. Add eggs, beat well. In small bowl, combine molasses water and baking soda. Mix well. Beat into brown sugar mixture. Gradually add all remaining ingredients; mix well. Spoon batter into greased pans. Bake at 350º for 40 to 50 minutes or until loaves spring back when touched lightly in the center. Cool 15 minutes remove from pans. Cool 1 1/4 hours or until completely cooled. In small bowl, combine glaze ingredients; blend well. Brush cooled loaves with glaze. Let stand 30 minutes or until glaze is set. Wrap tightly and store in refrigerator.

 

 

 

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