I picked up some older bread books from Betsy Oppenneer and the
recipes in them look very good. I've never made a ginger bread.
* Exported from MasterCook *
Carrot Ginger Bread
Recipe By :Betsy Oppenneer
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons active dry yeast -- (scant tablespoons) or
2 (1/4-ounce) packages
1/2 cup warm water -- (about 110 degrees)
1 1/2 cups warm milk -- (about 110 degrees)
2 tablespoons honey
2 tablespoons soft butter
2 teaspoons salt
2 cups peeled and finely shredded carrots
1 tablespoon ground ginger
5 1/2 cups unbleached flour -- (5 1/2 to 6 1/2 cups)
Makes 2 Loaves.
Ginger gives this bread a light, airy texture and carrots add a
festive splash of color. These loaves make wonderful chicken salad
sandwiches since the ginger and the chicken complement each other nicely.
1. In a large bowl, stir yeast into water to soften. Add milk, honey,
butter, salt, carrots, ginger and 3 cups flour. Beat vigorously for
two minutes.
2. Gradually add flour 1/4 cup at a time, until the dough begins to
pull away from the side of the bowl.
3. Turn dough out onto a floured work surface and knead, adding flour
as necessary, until you have a smooth, elastic dough.
4. Put dough into an oiled bowl. Turn to coat the entire ball of
dough with oil. Cover with a tightly woven towel and let rise until
doubled, about one hour.
5. Turn dough out onto a lightly oiled work surface and divide in
half. Shape each half into a loaf and place into well-greased loaf
pans. Cover with a tightly woven towel and let rise until almost
doubled, about 45 minutes.
6. About 10 minutes before baking, preheat oven to 375 degrees.
7. Bake for 25 minutes or until the internal temperature of the
loaves reaches 190 degrees.
8. Immediately remove bread from pans and cool on a rack.
BITS & PIECES: "I'm forever amused and frustrated with the American
term 'active' dry yeast. It wouldn't be much use if it were
inactive!" Elizabeth David, English Bread and Yeast Cookery
Source:
"Breads From Betsy's Kitchen, page 30"
Copyright:
"(c) 1998 (ISBN 0-9627665-4-2)"
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 2778 Calories; 29g Fat (9.3%
calories from fat); 88g Protein; 549g Carbohydrate; 7g Dietary Fiber;
91mg Cholesterol; 4617mg Sodium. Exchanges: 32 1/2 Grain(Starch); 1
Lean Meat; 1 1/2 Non-Fat Milk; 5 1/2 Fat; 2 1/2 Other Carbohydrates.