Red Hot Mamas
Art Print
Banks, Marshall
Buy at AllPosters.com

La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

Triple Ginger Loaf

"Had I but one penny in the world,
thou shouldst have it for gingerbread."
~ William Shakespeare, in 'Love's Labor Lost'

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Dew drops glisten on a beautiful pink torch ginger flower
Paul Chesley/National Geographic Image Collection
Buy this Giclee Print at AllPosters.com

Triple Ginger Loaf
Bon Appetit December 1993

1 2/3 cup unbleached all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon salt
6 tablespoons minced crystallized ginger (about 2 ounces)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed golden brown sugar
1/2 cup granulated sugar
2 extra-large eggs
2 tablespoons grated peeled fresh ginger
1/2 cup buttermilk

Preheat oven to 350 degrees F. Grease and flour an 8 1/2-by-4 1/2-inch
loaf pan.
Sift flour, ground ginger. cinnamon, baking soda, cardamom and salt into
a medium bowl. Mix in 3 tablespoons crystallized ginger. Beat butter and
both sugars in large bowl until light and fluffy. Beat in eggs 1 at a time.
Mix in fresh ginger. Stir in dry ingredients alternately with buttermilk,
beginning and ending with dry ingredients. Transfer batter to prepared
pan. Sprinkle 3 tablespoons crystallized ginger over batter. Press ginger
lightly into batter. Bake until tester inserted into center comes out clean,
about 50 minutes. Cool in pan on rack 10 minutes. Turn out on rack
and cool completely.
(Can be prepared 1 day ahead. Cover; store at room temperature.)
 

Featured Archive Recipes:
How to Make Gingerbread
Martha Stewart's Fresh-Ginger Pain 'Epice 
Prune Armagnac Gingerbread 
 

Index - Bread Recipe Archives
Index - Breakfast Recipe Archives
Yummy Muffin Recipes
Recipe Archives Index