“Many people consider gingerbread to be a cake, but it was originally meant to be a bread served at lunch or dinner with sweet butter.”
-James Beard, Beard on Bread
Since Christmas is less than two weeks away, and I needed to bake something to make up for the Pissaladiere disaster, I made Gingerbread for dinner tonight.
Here are the ingredients:
I mixed all the ingredients together and poured the batter into a greased 9 x 9 pan.
Since the batter is fairly thick, I smoothed it out with a spatula.
After 22 minutes in the oven at 375 degrees, the house smelled like Christmas and the Gingerbread was done.
Gingerbread is a very unusual recipe. It tastes nothing like the little man-shaped cookies; there’s no sugar involved, so it is savory instead of sweet. It has a rich, full-bodied flavor from the molasses, with pronounced bite from the ginger. The texture is crumbly and moist. Mike and I agreed that it was delicious, but it has such a distinct flavor that it would be tricky to pair food with it (we ate it with grapes and cheese).
The best part about this bread? How incredible it smells! Three hours after pulling the bread out of the oven, my house still smells like a North Pole bakery. I feel downright merry.
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