Gingerbread

 G I N G E R B R E A D

= = = = = = = = = = = = = = = = = = = = = = 

Recipe located at:

https://recipemarketing.blogspot.com/2013/05/tropical-gingerbread.html

However, where the recipe calls for Crisco shortening melted, Crisco vegetable oil was substituted in this blog post of Gingerbread.

Tropical Gingerbread

Ingredients

½ cup shortening or margarine

½ cup brown sugar

1 cup molasses

1 cup hot water

1 egg

2½ cups flour

½ teaspoon salt

1½ teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

Method

1.                  Heat oven to 350°.  Grease and flour pan. (13x9x2 inch)

2.                  Melt shortening and brown sugar in pot.  Add molasses and hot water.

3.                  Sift flour, salt, baking soda, cinnamon and ginger into bowl.

4.                  Pour shortening or margarine mixture into dry ingredients.

5.                  Beat vigorously until smooth, add beaten egg, stir.

6.                  Bake about 30 minutes.

Tropical Gingerbread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from one of my educational cookery classes “Food and Nutrition” at Sandy’s Secondary School (High School) in 1978.

Bread | Buns | Sandwiches

Bread | Buns | Sandwiches

https://photos.app.goo.gl/8SDr8SVaYXd8eNtg7

Bread | Buns | Sandwiches

Ingredients

1 cup all-purpose flour

⅛ teaspoon salt

2 tablespoons sugar

2 tablespoons butter

1 egg (beaten)

1⅛ teaspoon Fleishmann’s RapidRise Instant Yeast (1/8 oz)

¼ cup warm water

2 tablespoons warm water

2 tablespoons warm milk

Method

1.          Blend flour, sugar, and salt together.

2.          Add butter to dry ingredients; cut the butter into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)

8.          Cover and leave it to rise for approximately 1 hour.

9.          When risen punch down and loaf out into desired shapes and pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 400° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of buns.

13.       Remove from pans and cool completing before bagging.

Bread | Buns | Sandwiches were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Other Recipes done similar in Toaster Oven with Bread Recipes

http://recipemarketing.blogspot.com/2017/07/quick-bread-baked-in-conventional.html

http://recipemarketing.blogspot.com/2018/07/recipe-marketing-oven-baked-doughnuts.html

http://recipemarketing.blogspot.com/2019/02/buns.html

Raisin Bread

RAISIN BREAD 

RAISIN BUNS

Raisin Bread

Ingredients

2 cups flour
3 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup raisins
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 package rapid yeast
1/4 cup warm water
1/4 cup warm water
1/4 cup warm milk

Method

Dissolve yeast in 1/4 cup of water with a pinch sugar.

Combine all dry ingredients, along with raisins.  Cut in butter and shortening until pea side approximately.

Make a well in center and add liquid mixtures to bring together and knead.

Set aside cover and allow to rise for approximately 1 hour.

Punch down and loaf out 3/4 of dough for a greased 4 x 8 loaf pan.  Remainder dough, loaf out into 3 bun size buns.

Allow to rise a further 40 minutes.

Bake in a preheated oven of 375 degrees for approximately 20 to 30 minutes.

* * * *