Gingerbread

Old-Fashioned Gingerbread Pain d’Épices (French Gingerbread)
Ingredients U.S. Metric % U.S. Metric %
Pastry flour 2 lb 8 oz 1100 g 100 1 lb 4 oz 550 g 50
Rye flour 1 lb 4 oz 550 g 50
Salt 0.25 oz 7 g 0.6 0.25 oz 7 g 0.6
Baking soda 1.25 oz 33 g 3 1.25 oz 33 g 3
Baking powder 0.6 oz 16 g 1.5 0.6 oz 16 g 1.5
Ginger 0.5 oz 14 g 1.25 0.5 oz 14 g 1.25
Cinnamon 0.25 oz 7 g 0.6
Cloves, ground 0.12 oz 3.5 g 0.3
Anise, ground 0.5 oz 14 g 1.25
Orange rind, grated 0.5 oz 14 g 1.25
Currants 8 oz 220 g 20
Molasses 2 lb 8 oz 1100 g 100
Honey 1 lb 14 oz 825 g 75
Hot water 1 lb 4 oz 550 g 50 1 lb 4 oz 550 g 50
Butter or shortening, melted 10 oz 275 g 25 10 oz 275 g 25
Total weight: 7 lb 1 oz 3095 g 281% 6 lb 15 oz 3078 g 279%

Method

Procedure

Mixing

Muffin method

Panning

Old-Fashioned Gingerbread: greased, paper-lined sheet pans, about 6.5 to 7 lb or 3 kg per sheet (one recipe per sheet). Pain d’Épices (pronounced pan day peece): greased loaf pans. Fill about one-half full of batter.

Baking

375°F (190°C)