Name: Gingerbread
Yield: Makes 1 Loaf
Ingredients: 1 egg, lightly beaten; 40 g/1½ oz/¼ cup drained preserved stem ginger, thinly sliced; 40 g/1½ oz black treacle (molasses); 105 ml/7 tbsp milk; 75 g/3 oz/scant ⅓ cup golden (light corn) syrup; 7.5 ml/1½ tsp baking powder; 2.5 ml/½ tsp bicarbonate of soda; 225 g/8 oz/2 cups plain flour; 5 ml/1 tsp ground ginger; 3.5 ml/¾ tsp ground ginger; 175 g/6 oz/1½ cups plain (all-purpose) flour; 1.5 ml/¼ tsp bicarbonate of soda (baking soda); 5 ml/1 tsp baking powder; 2.5 ml/½ tsp mixed (apple pie) spice; 50 g/2 oz/¼ cup butter, cut into pieces; 75 g/3 oz/6 tbsp light muscovado (brown) sugar; 2.5 ml/½ tsp mixed spice; 115 g/4 oz/scant ½ cup golden syrup; 175 ml/6 fl oz/¾ cup milk; 100 g/3½ oz/scant ½ cup butter, cut into pieces; 3.5 ml/¾ tsp mixed spice; 7.5 ml/1½ tsp ground ginger; 3.5 ml/¾ tsp bicarbonate of soda; 250 g/9 oz/2¼ cups plain flour; 100 g/3½ oz/generous ⅓ cup golden syrup; 75 g/3 oz/6 tbsp butter, cut into pieces; 50 g/2 oz/⅓ cup drained preserved stem ginger, thinly sliced; 150 ml/5 fl oz/⅔ cup milk; 50 g/2 oz black treacle; 115 g/4 oz/½ cup light muscovado sugar

Preparation info

Makes
1
Loaf

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

This tea-time favourite can be baked easily in your bread machine. Store it in an airtight tin for a couple of days to allow the moist sticky texture to develop.

Ingredients

Small

175 g/6 oz/1½ cups plain (all-purpose) flour
3.5

Method

Remove the kneading blade from the bread pan, if it is detachable, then line the base of the pan with baking parchment. Sift the flour, ginger, baking powder, bicarbonate of soda and mixed spice together into a large bowl.
Melt the sugar, butter, syrup and treacle in a pan over a low heat.