Whole Wheat Bread With Crystallized Ginger Food
WHOLE WHEAT BREAD WITH GINGER & CASHEWS FOR ABM
Entered for safe-keeping, from "The Best Bread Machine Cookbook Ever: Ethnic Breads" by Madge Rosenberg. Slightly nutty, slightly spicy, very healthy. Toast to bring out the nutty taste and make the kitchen smell of ginger. For sandwiches, try sliced eggs or turkey or cucumber, tomato, and sprouts. I think this is an Indian combination; please advise if a different part of Asia would be more appropriate. Makes a 1 1/2-pound loaf.
Provided by KateL
Categories Yeast Breads
Time 4h
Yield 1 1-1/2-lb. loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Add all ingredients except the nuts in the order suggested by your bread machine manual. Process on the bread cycle recommended by the manual.
- At the beeper (or at the end of the first kneading in the Panasonic, Sanyo, and National brands), add the nuts.
Nutrition Facts : Calories 327.2, Fat 10.8, SaturatedFat 2.2, Cholesterol 3, Sodium 534.2, Carbohydrate 51.9, Fiber 6.7, Sugar 6.1, Protein 10.7
CRANBERRY PUMPKIN BREAD WITH CRYSTALLIZED GINGER
This is a great recipe for fall. I love the taste of the pumpkin and spice and the contrast of the tart cranberries. However, the crystalized ginger is what did it for me. I had it on hand for another recipe I use it for and decided to throw it in. This is my new go-to pumpkin bread.
Provided by michelestandage
Categories Winter
Time 1h25m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350°F Grease and flour loaf pan.
- 2. Sift together dry ingredients. Set aside.
- 3. Cream together sugars and butter. Add yogurt, eggs and pumpkin. Mix until just combined.
- 4. Add dry ingredients alternately with milk; mix until just combined.
- 5. Toss cranberries in a little flour to prevent them from sinking to the bottom of the pan while cooking. Gently fold cranberries and ginger into the batter. Pour into prepared loaf pan and bake 1 hour 15 minutes. Make sure to watch it near the end as it may need more or less time depending on your oven.
Nutrition Facts : Calories 175.7, Fat 4.5, SaturatedFat 2.5, Cholesterol 45.5, Sodium 351.5, Carbohydrate 31.6, Fiber 0.6, Sugar 21.9, Protein 2.9
WHOLE WHEAT GINGERBREAD
Gingerbread is an old favorite because it's simple to make. I learned that pioneers served gingerbread with meals, but now it's considered a dessert! Serve hot or cold, with a dollop of whipped or ice cream.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat molasses, honey, oil and eggs until well-mixed. Combine dry ingredients and add alternately with the milk to the egg mixture. Pour batter into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with chilled whipped cream.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 276mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 3g fiber), Protein 6g protein.
CRYSTALLIZED GINGER GINGERBREAD
As a part of my annual Christmas celebration, I always make gingerbread. I've experimented with several versions, and I like this the best. It is a traditional gingerbread that is prepared in a loaf pan--not the dry cookie kind. The key to this recipe is the addition of ginger in both crystallized and ground form...the result is dark, moist, and has LOTS of ginger flavor. Perfect with a cup of coffee or hot cider! It also freezes well for later use.
Provided by Elle Woods Can Cook
Categories Breads
Time 1h10m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper.
- In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
- In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously.
- Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.
- Pour the batter into the pan and spread until even and sprinkle with raw sugar.
- Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.
- Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!
Nutrition Facts : Calories 183.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 45.6, Sodium 130.6, Carbohydrate 32, Fiber 0.5, Sugar 17, Protein 3.3
GINGERBREAD WITH CRYSTALLIZED GINGER
Categories Cake Ginger Dessert Bake Spring Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch baking pan. Mix first 7 ingredients inn medium bowl. Beat butter and brown sugar in large bowl until fluffy. Add molasses and egg and beat to blend. Beat in pear nectar, then dry ingredients and chopped ginger. Transfer batter to pan.
- Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 15 minutes. Sift powdered sugar over cake. Cut cake into 16 squares. Serve warm or at room temperature.
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