Gingerbread

Contributed by Lydia Shire

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.

slideshow Chef Holiday Recipes Made Easy

2 cups lukewarm water
2/3 cup molasses
2 packages active dry yeast
5 to 6 cups bread flour
1/2 cup cornmeal
1/2 cup semolina
1 tablespoon salt
1 cup golden raisins
4 tablespoons unsalted butter, softened

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.
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.

Gingerbread

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