what? bread?

a blog about making bread at home

Archive for the tag “ginger”

Fruit and nut gingerbread

Another weekend quicky here, again from Pat Ring’s charity book . Done while I was half doing other things and watching Red Nose Day Bake-Off so nothing to complicated to do. Got to admire the celebs that stand up and do this and loved Jo Brand having a sit down part way through.

Basically a one pot recipe. Into a saucepan go butter, muscovado sugar, treacle and golden syrup. When melted we add plain flour, ground ginger, bicarbonate of soda, one egg, a grated pear and apple, and some chopped walnuts. All nice and gloopy and into the oven for about 40 minutes (I made it 50), and topped off with lemon icing. Next time I’d probably add some more spices, but the result is a very moist cake and quite sticky on the top if you don’t like icing.

I am a lazy person so I really like using cake tin liners as they making getting larger cakes out in one piece very easy.



honey and ginger wafers

This is the second of May’s Mellow Bakers bakes from Dan Lepard’s The Handmade Loaf. Guess what? No yeast! Not being sure that the family would think much of these I opted to do a half of the stated ingredients, although I did a whole lot for the spices as there wasn’t a lot to do. More anon.

So we have: spices – coriander seeds, cinnamon, nutmeg, black peppercorns, ginger, cardamom and fennel seeds. Ground up with a mortar and pestle, on balance I think I’d just use ground coriander next time, (as an aside I have a carrot cake recipe that calls for coriander and doesn’t state what type – when given to a colleague at work to try she used live green coriander, I just use the ground powder stuff). The recipe for the wafers doesn’t say what to do with the cardamom pods so I just took out the black seeds and pounded them in.

Being a multi-tasker I left the honey and butter melting together while I did the pounding and added sorted out the dry goods and then added the cream to the honey and butter. On the subject of honey I must admit to using the cheapest I could find for this trial run, which was from Morrisons and barely tastes of honey or anything very much. I think if you could afford a decent, strong honey that tastes of flowers then this recipe would be absolutely fantastic.

Dry goods: plain white flour, light rye flour (from my stash of Shipton Mill), bicarbonate of soda and soft brown sugar (I used the light type, but I think using a darker type might also bring some extra depth to this.

Then it goes into the fridge for a bit. The recipe calls for 2 hours, I just gave it an hour at the bottom of mine in a plastic bag. Rolled out, cut with a 7.5cm cutter (the nearest to the 8cm required that I have). Placed on baking paper then glazed with beaten egg, again I diverted from the instructions here because it calls for one whole egg plus an egg yolk and as I was only doing a half I opted out of this and just did a single egg and a big pinch of salt. This made a total of 12 full size pieces plus a half sized bit of the final scraps.

Would I do this again? Definitely, even my son said they were delicious, although he was quite suspicious to start with. And my husband said that mine looked better than the ones in the book! He must be after something.

I think that it would be interesting to change the type of honey and the sugar and the flours because the results would be different every time. I also have my eye on a Hairy Bikers gingerbread recipe which I will trial for comparison at some point.

Here’s the pictures:

baking as therapy

My aunt has not been well. And we’re off to see her and my cousin and my cousin’s son tomorrow. We’ve been to visit several times over the last few months and I take some baked goodies along too. Initially to give her something tempting to eat because she needed building up, but now perhaps to help me feel like I’m doing something to help. I don’t know if it does, but it makes me feel better and gives us something to talk about.

So today I have baked these Little Stem Ginger Gingerbreads from The Great British Bake Off How to Bake book. The book does not have a decoration on them but I added some water icing made with lemon juice and some pieces of stem ginger rolled in granulated sugar.

Next up are these Norwegian  cardamom and lemon stamped cookies from the Hairy Bikers Big Book of Baking. I weigh the mixture into 20g pieces and while I don’t have a cookies stamp I use the bottom of a little plastic pot. I make about 30 of them, rather than the 24 the book says. These smell fantastic while they are baking and taste rich and buttery as well has spicy from the cardamom.

And finally while all that was going on I was making my first Mellow Bakers loaf – a Quick White Loaf with millet flakes.

made into balls and resting

shaped and starting to prove

after proving before slashing and baking

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