Wednesday, 6 February 2013
Yesterday I began to think I was losing my baking mojo . . . seriously. I baked not one, but two sets of buns, that should have been beautifully soft and risen . . . I was using the bread maker to make the dough after all . . . what could go wrong?
They both turned out identical . . . even though I had baked them independently of each other. Total flop.
I don't know what the problem is. Truth be told I have another batch in the bread machine as I write this. I am NOT giving up. Anyways . . . baking mojo . . . losing it
I also baked this Cold Tea Gingerbread, which was lovely and well risen when I took it out of the oven . . . and fifteen minutes later . . . totally sunken in the middle. What the heck was going on??? Have I lost my touch??? Thankfully I did not throw it out because today . . .
I decided to cut into it to see what it was like . . . as you can see the texture is beautiful throughout, and truth be told . . . it is the BEST gingerbread I have ever eaten! Seriously!
It's dense and so moist . . . beautifully flavoured as well. The original recipe didn't have any spices in it??? I can only think that was a misprint because Gingerbread should at least have ginger in it and so I added some ground ginger, cinnamon and cardamom . . . the fab three!
It has a texture very similar to Malt Loaf . . . and is almost sticky on the outside. Not horrible at all. I rather like it an awful lot! I am so glad I didn't throw it away. Best gingerbread ever, and as you know I am somewhat of a gingerbread connoisseur! I'll let you know how batch three of the buns turns out . . .
*Cold Tea Gingerbread*
Makes one 9 by 5 inch loaf
A perfect testimony to our ancestors thrift in not even wasting a cup of cold tea. Delicious!
1 1/4 cups plus 2 Tbsp. sifted plain flour (125g plus 2 TBS)
1 1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp ground cardamom
1/4 tsp. salt
1/2 cup butter (115g)
1/2 cup brown sugar (100g)
1/2 cup molasses (125ml)
1/2 cup cold tea (125ml)
1 scant tsp. baking soda
1 Tbsp. hot water
1 large free range egg, beaten
Preheat the oven to 180*C/350*F/ gas mark 5. Butter and flour a 9 by 5 inch loaf tin, or butter and line with paper. Set aside.
Sift together the flour, ginger, cinnamon, cardamom, and salt. Cream the butter and brown sugar together until light and fluffy. Beat in the egg and then beat in the molasses. Stir in the sifted dry ingredients alternating with the cold tea. Dissolve the soda in the hot water and stir in to combine. Pour the batter into the prepared pan.
Bake for 40 to 45 minutes, until well risen and a toothpick inserted in the centre comes out clean. Allow to cool in the pan on a wire rack for about 20 minutes before tipping out.
Delicious cut into slices and served with softened butter.