TASTY HOMEMADE RECIPES: 80 Recipes from dinners, desserts, and more
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Gingerbread
Number of servings (approx.): 9
Baking time (approx.): 1 hour
Kitchen equipment: Convection oven, small loaf pan (4.5/” x 8.5/”), cooling rack
INGREDIENTS:
-1 1/2 cups all-purpose flour
-1 1/2 tbsp ginger powder
-1 1/4 tsp cardamom powder
-1 1/4 tsp cinnamon powder
-1 tsp salt
-2 tsp baking powder
-2/3 cup sugar
-1 egg
-1 1/4 cups milk
-1/3 cup canola oil
METHOD:
1. Combine the flour, ginger powder, cardamom powder, cinnamon powder, salt, baking powder, and sugar in a large bowl. Mix well. Set aside
2. Whisk the egg in a medium-sized bowl.
3. Add the milk to the egg. Mix
4. Add the canola oil to the egg-milk mixture. Combine well.
5. Grease the loaf pan. Set aside.
6. Set the convection oven to CONVECTION. Preheat it to 325F.
7. Add the egg-milk mixture to the flour mixture. Without over-mixing, mix the flour until moistened.
8. Pour the batter into the loaf pan.
9. Place the loaf pan on the middle rack of the convection oven. Bake until cooked through (no wet batter in the middle) – about 1 hour.
10. Take the gingerbread out of the convection oven. Use a wooden skewer stick to check for doneness: Insert the skewer stick into the loaf bread. There should be no wet batter on the skewer stick when pulled out. Leave the gingerbread in the loaf pan for 10 minutes (this will make it easier to remove the bread from the pan).
11. After 10 minutes, with a spatula, go around the sides to help release the bread from the loaf pan. Remove the bread from the loaf pan. Place the bread on the cooling rack. Let it cool completely – about 3 hours.
12. Once the gingerbread has cooled, place the bread on a paper towel in an airtight container (the paper towel will help absorb moisture). Cover.
STORAGE:
The gingerbread will stay moist and soft at room temperature for about 5 days.
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