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Gingerbread

  • SERVINGS: MAKES TWO 8-BY-3-INCH LOAVES
  • MAKE-AHEAD
  • VEGETARIAN

This recipe makes twice as much gingerbread as you'll need for the eel canapés, but you'll be happy to have a mild, not-too-sweet loaf around the house to snack on during the holidays.

  1. 2 cups lukewarm water
  2. 2/3 cup molasses
  3. 2 packages active dry yeast
  4. 5 to 6 cups bread flour
  5. 1/2 cup cornmeal
  6. 1/2 cup semolina
  7. 1 tablespoon salt
  8. 1 cup golden raisins
  9. 4 tablespoons unsalted butter, softened
  1. Preheat the oven to 350°. Grease and flour two 8-by-3-inch loaf pans. In a large bowl, beat the eggs with an electric mixer until foamy. Beat in the molasses, brown sugar, butter and shortening. Sift in all of the dry ingredients and stir with a wooden spoon until incorporated. Stir in the boiling water until the batter is smooth.
  2. Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool slightly in the pans, then turn them out onto a rack to cool completely.
Make Ahead The gingerbread can be well-wrapped and refrigerated for up to 1 week or frozen for up to 1 month.
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