Gingerbread | fluffy, spicy, molasses-y Christmas loaf
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- Опубликовано: 8 дек 2021
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**RECIPE, MAKES ONE LOAF **
(Based on an old Joy of Cooking recipe)
1 cup (237 mL) milk or water
1/2 cup (118 mL) mollasses
1/2 cup (118 mL) honey
1/2 cup (one stick, 113g) butter
1/2 cup (100g) granulated sugar
1 egg
2 1/2 cups (300g) all-purpose flour
1/2 teaspoon salt (maybe 3/4 if using unsalted butter)
1 1/2 teaspoons baking soda
2 tablespoons ground cinnamon
2 tablespoons ground ginger (use half if you don't want it very spicy)
a little finely-ground black pepper
Get your oven heating to 350ºF/180ºC. Prepare a 5x9 in (13x23 cm) loaf pan (or really any mid-size cake pan) by either greasing the inside or lining it with a parchment sling.
Pour the milk/water into a microwave-safe measuring jug, along with the molasses and honey. Drop in the butter in chunks. Microwave until the butter chunks are halfway melted, stir, and let them keep melting while you measure out the dry ingredients.
Put the flour in a mixing bowl along with the salt, baking powder and spices. Whisk to combine and fluff up the flour.
The butter should be melted now - put the sugar in with the wet ingredients along with the egg and stir until smooth. Pour the wet mixture into the dry and whisk until just smooth.
Pour into the cake pan and bake for about an hour until done inside. The top usually looks a hair raw when the inside is perfect. 
Хобби
Finally, the recipe everyone's been waiting for since the reveal of the Ragusea molasses container in the brown sugar video
Every time I see or hear something involving brown sugar or molasses, I think of that video.
Chekov's gun works like a charm
Adam's brown sugar manifesto from 2+ years ago: ruclips.net/video/LF8cWXlNSEM/видео.html
I've been making my own brown sugar for about 10 years.
Stole my comment 😂
Granny often makes those ,even when it's not christmas, to have with coffee. We call that soft gingerbread (loose translation) in sweden. But our word for gingerbread is also pepparkaka, which literally translates to peppercake (as in the spice, not the fruit/vegetable). Since we use the same word for cookie/biscut and cake, it gets really confusing if you are non-native.
yeah, In Dutch we would call this peperkoek (pepper cake) or kruidenkoek (spice cake).
"pepper" simply meant expensive imported spice in Europe back in the days, it only later became more specific.
In German it's either Lebkuchen or Pfefferkuchen, the latter predominantly in the east, and nobody knows what the "Leb" part stands for.
Piparkook in Estonian. And I've only ever seen cookies, not this loaf type.
@@aoeuable this would be called a Honigkuchen in German, though
@@tommihommi1 Honigkuchen is Lebkuchen, and I had to look that up because I've never heard anyone use that word, so I would say Lebkuchen is definitely the more dominant name
Adam: gives concise explanation on his reasoning for regulating his ingredients temperature
Also Adam: microwave finger dance
It is majik.
What else would you call it? Lol
"here we see an adam ragusea in its natural habitat"
"wubba wubba"
if you crumble the paper parchment into a ball 1-2 times it works the same as cutting wedges
good tip ur in his new video
Ah finally found the comment
That is extremely smart, I hope you are proud of yourself!
i hope you know how much of a legend you are. you have changed this man's life. (i'm not dramatic you are)
We have a similar cake in Denmark called "honey cake", but it is made by mixing the Honey and the flour and letting it ferment for months before adding the rest of the ingredients and baking it. It's a truly bizarre, but delicious cake. It is said that the dough was allowed to ferment for a year back in the day, now most bakeries probably start around October.
Oooh, this sounds like a fun project! Do you have a link to a good recipe? (In Danish is fine)
This sounds more similar to a sirupskage, both in ingredients and process. A lot quicker to throw together than a honningkage, but also good. :-)
(Though of course not as iconic as honningkage, nor as ancient.)
@@CopenhagenDreaming both are 'peberkager', which is our word for gingerbreads. The category as a whole is just spiced cakes. But yes, Honingkage is a bit different
Absolutely fascinating, adding bulk fermentation in normal crusty breads with the moisture of a quick bread. Would love to try some day!
Adam: Explains the chemistry why this recipe uses baking soda instead of baking powder
Also Adam: Puts baking powder into the recipe in the description
Wow, thanks. I copied the recipe. Glad you caught it (though I was also going to look at my Joy of Cookng out of curiosity about what’s different).
I tweeted the mistake to him, let's see what happens!
Sorry fixed
@@aragusea turned out really tasty, kf course I couldn't wait until it fully cooled down :D
@@Geeksmithing You have great power. He fixed it. 😁
1:40 I actually have a chocolate cake recipe I swear by that has you add a cup of boiling water right before it goes in the oven, it’s nice to get an explanation as to why it helps the baking process.
@@mohamedbelguesmi2238 that's not what the comment was about
I think I have the same recipe! Mine is a super thin batter but makes the best cake!
I'm so excited to make this & eat it in one sitting with a half gallon Lactaid eggnog... This is the real reason I work out.
I've got a science-y baking question that might make for an interesting topic. What sometimes causes the top of a banana bread to form a wet gooey spot (not right out of the oven, I'm talking a couple days later)? Sometimes when I bake banana bread an extra moist area forms at the top as it hangs out on the counter for a couple of days. I've tried messing around with different variables myself and I just can't seem to figure out the root cause of it.
Seconded! Its a banana bread based mystery!
Could it be due to the banana bread absorbing water from the air? I'm guessing that most of the exterior, apart from where the loaf splits at the top, doesn't let too much water in or out but that split creates a semi-permeable membrane for water to enter, and even goo-ify the part on top.
Thirded! I need to know!
It could be the oxidization of the banana breaking it down into moist sugars, which is why you see bananas get brown and mushy if left for a long time
@@kadvidim6528 could be right about this, but sugar is also hygroscopic, which means it likes to pull moisture out of things, even the air. Could be that effect.
My school went back to being virtual so seeing this video made my day a little better :)
I wish my school would do that
Gingerbread, even just the thought is enough to make my inner christmas spirit shine through again.
I love the cooking term Waba Waba - perfect. The only thing I’ve ever found that i like with gingerbread is just a little drizzle of lemon sauce. It’s kind of like lemon curd but thinned out a bit. The contrast between the slight acidity of the lemon and the spiciness of the gingerbread is really nice.
That’s what makes cream cheese frosting on it amazing
My mom makes it with lemon sauce. Christmas treat!
thats what they call me round these parts
This isn't the same as the gingerbread recipe I use, but it's close enough for me to feel confident saying: Try baking it as cupcakes, and adding cinnamon frosting. It's divine.
I made this for Christmas. It was great, although it came out a lot darker than how it looks in the video even though I used the specified amount of molasses. I also added cardamon and nutmeg. It had a nice after-warmth that built up.
Man, I used to eat this stuff too. Kinda forgot about it since the last time I was probably 9 and that was a long time ago. Definitely making this for Christmas morning, thanks fellow Adam
Haha, fellow Adam! It took me a second to check your username. That’s very cool to read that you used to have it. I’d never heard of this before and thought it was some sort of Adam Ragusea invention. Very nice to see all the people commenting about their memories of this
@@unanaspig at the beginning of the video, he mentions the recipe coming from The Joy of Cooking, which is an iconic cookbook in the US that has been around in many iterations for at least 50 years :)
Never seen a gingerbread loaf before
How do you usually have it? As a cake?
@@jvallas We always do it in a square baking pan like you'd use for brownies, but a loaf pan is fine IMO
@@jvallas I've only ever had gingerbread men
@@Chowdahhh Ah, I should try that.
@@miah5561 This will, I think, be just a little different experience (the diff. between cake and a cookie). But similar taste profile.
“I can feel some wubba wubba”
*Flashbacks to 20 eggs intensify*
1:41 Adam was clearly just pretending to turn the microwave on while he cast a spell to melt the butter
*adam using his vinegar leg powers to melt butter* 1:45
I really like big chunks of candied ginger in gemberkoek (dutch ginger cake) which this sounds very similar to.
Gingerbread has always meant the dry snappy cookies to me.
Usually we call those ginger snaps in the US. Gingerbread can mean both be slightly soft cookie or ginger cake, though I usually hear the stuff in the video referred to as the latter. Either that or "spice cake"
@@pennyforyourthots Yeah, unless the thin crunchy cookies are in -man or -house form, and then it's gingerbread again. Also, although there's more spices than just ginger in spice cake, I usually think of it as more cinnamon-y than ginger-y--more like apple pie/pumpkin pie spice in cake form.
White wine report:
White wine wasn't mentioned this video.
This has been your white wine report.
I miss the wine. 😕 I don’t even drink wine. Plus NO UPSIDE DOWN BEAR!
@@camilela7535 this is GINGERY BREAD thank you. Not the place for that, especially under the white wine report.
@@mysahhomaira send a report on that sort of post. I do that of every one of them.
@@annbrookens945 Oh, alright then, thank you for the advice!
A nice thing to do to make gingerbread loaf more interesting is cutting it lengthwise (x axis) in the middle and putting in some tangy jam (i love blackcurrant jam) in there, and putting it back together.
Also, you can melt 50ml of heavy cream and 1 bar (100g) of dark chocolate and then pour it over the gingerbread - it tastes amazing with both of those additions :)
Nice recipe, Adam! Merry Christmas
I have black currant jam! Going to try this, thanks:)
I don't think we would be able to do black currants in the US. I'm pretty sure those are the ones we ban here at least.
I mean, I could probably get them online, but they'd probably be dried and I'm not sure if I could make jam from them.
@@pennyforyourthots in most states it's fine but you can also just buy jam online
I live in the western US. Just got it at the regular grocery store. Actually eating it right now with my gingerbread! Great suggestion, op! 👍😋
Spread some cream cheese on this with some raspberry preserves. What a great idea this is.
Thanks. Adam! This recipe works beautifully :) I found that using hot water instead of milk, and all molasses with no honey, produced the brightest flavors with no compromise on texture. Amazing!
Adam, add a couple binder clips to your kitchen tool drawer. They work great at securing the parchment sling to the loaf pan. The metal ones are oven safe.
The best traditional gingerbread is Polish long maturing gingerbread - dough is made at least a month in advance (before baking). I already have mine stored in dark cool place for christmas. It is sooo delicious! I bet that there is also some interesting science involved. Dough can mature for years and doesn't go bad and It's texture changes. I highly recommend trying.
This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.
original commenter: obioma chukwuocha
I often end up using whole wheat flour in mine, because I love the deep brown I get from it, plus I think it handles a few days in the open air better that way
In the Netherlands we call this 'ontbijtkoek' which directly translates to breakfast cake/cookie. And we eat it all year round 😋. Great video Adam!!
My first tought as well, when i saw him slice and tear it.
ah yes the spice trade, that checks out lol
@@Obyvvatel g e k o l o n i s e e r d
wait tf I never knew it was the same thing
We at home use a mix of dark beer (porter) and honey and also add some nuts and dry fruit (sometimes soaked in rum). Black pepper in the spice mix is a must have.
I was just thinking this looks like a base recipe for a fruit cake...
My mom used to make gingerbread as a special treat for breakfast. It was served hot with butter melting into it. Fried eggs and sausage to go with. It's still my favorite breakfast combination.
1:43 "Shit, I need visuals to go along with this monologue but it's just an oven"
"Do the Guse a solid" -- love it!
Wubba wubba, glug, and blegh are what this channel has taught me to accurately measure and describe my baking.
"GINGER BREAD MAN"
Adam making dad jokes.
For anyone who doesn't eat eggs, I find 3 tbsp (45ml) of chickpea aquafaba does well with cakes.
i just started using Chinese 5-spice in these types of baked goods. much easier. also makes a good chai.
Thank you so much for always including written recipes in these videos! It makes it so easy for me to actually try the recipes myself if I'm interested. And I definitely am for this gingerbread loaf! I've never had it before but it sounds delightful.
I've never thought of making actual gingerbread. I'll probably try this one. Thanks Adam!
Edit: Made it and it's incredible! Really great recipe. Didn't make many dishes to clean.
Whenever people talk about their nice Christmas recipes to warm you up in the winter I get pretty jealous. Being an
Australian, the last thing you want is extra warmth in December.
Oh wow! I'm just on the verge of making an Aussie meat pie, to warm up my winter here in Canada!! hahahahaha
@@Maplecook Sounds nice. I have to say I made the gingerbread recipe after all and it was still good!
@@evanever Summer gingerbread! I would be cool with that! haha
Cheers! =)
Made this a few days ago for a Christmas party and it was amazing. Also, this goes really well with homemade cream cheese frosting.
You have never failed me!!
As strange as this might sound, pumpkin bread always had the more 'Christmas' feel in my house, but for a very specific reason. My family used to make the drive from NJ up to Stowe VT to spend Christmas, and leaving well before the sun was up, as my dad liked to do, we would get to the little town of Putney VT right around reasonable breakfast time. The Putney Inn had an insane pumpkin bread that was made in-house that just hits all the 'Member Berries. I used to have the recipe saved on my computer but that was long lost in a flood many years ago, thanks hurricane Irene. This does look tasty, though, and I may just give it a shot this year.
I made this just now - superb! I even substituted oil for the butter and it came out great. Thanks!
*Finally we have a decent 🎄 winter-recipe!* 🎄
*Thank you Adam, you made my day.* 😈🎅👍
A day-after-Christmas tradition is a slice of Gingerbread toasted and slathered with butter for breakfast.
And now I have a new recipe. Yum!
Before this video I'd never even heard of soft gingerbread, but now I have an urgent need to make some for my family this Christmas!
You're like the most reliable, down to earth cooking youtuber for regular home cooks. No need for fancy equipment or rare ingredients usually, just optimized and approachable for anyone!
I made a variation of this gingerbread and it was phenomenal. Highly recommend.
i appreciate those hand movements during the microwave part
Making grandma's gingerbread cookies tonight! It's one of my favorite times of year 😋
I definitely need to try this. It looks delicious, and I like the easy measuring procedure. Thanks!
For Christmas season this year, I think we need an video on making eggnog
watch alton brown's eggnog video. I love adam, but I don't think he could do better.
Sucks that you're getting coal eh, Santa saw your browser history. Lol jk.... But seriously tone it down online yeesh.
I haven't made eggnog since souther comfort started producing and distributing some, I just can't make anything better than it so I just don't try and buy that
I made this with a little help from my dad this morning. I think we burned it just a little bit on the edges, but it wasn't that bad. The inside was awesome and fluffy and soft and I guess there was a bit of a crust but I actually liked that.
It was so delicious. I used maybe 3/4 cup molasses and 1/4 cup honey instead of half and half, and I think that turned out perfect for my taste.
Great recipe Adam. Happy holidays!
I love well made (strong) ginger cookies so I'm looking forward to trying this recipe! Thanks!
This is the fastest I have ever made a recipe after seeing a video of it. Waiting for it to cool now but it smells amazing!
Made this today for my family. Thanks for sharing ! We love your recipes they always turn out . Merry Christmas!
Perfect! I'm gonna try this recipe soon
I highly recommend a mix of cinnamon, ginger, anise!, nutmeg and pepper for your spices. If I have any around from making curry I'll use fresh ginger finely grated and warmed up with the honey to infuse it a bit. Adding some orange zest or even replacing part of the milk with freshly squeezed orange juice can also be very pleasant. Basically ginger bread is very adaptable and just simply great in winter:)
How would you adjust the spice amounts? That sounds delicious but I wouldn't know how much of each to add or take away from what's in there already.
@@Kaixero so for the same amount of flour (I'm using a slightly different base for the gingerbread) I usually add 2-3 tsp of cinnamon, 1 tsp of anise (if you have it whole just crack it in a mortar first), roughly 1/2 tsp of ground nutmeg ( I grind it freshly, so hard to say exactly), similar amounts of black pepper (finely ground) and a tiny amount ( less than 1/8 tsp) of ground cloves (careful, very potent spice, leave it out if you don't like the smell:) )
Besides these dry spices that I mix with the flour I grate about a half inch knob of fresh ginger into the honey and warm it up and let it sit while I prepare the rest, just to infuse it slightly. Probably comes around to 2 tsp of ginger, but I'd say that's on the high end.
But as you can probably tell by the lack of any precision I'd recommend using them as a rough ballpark and adjusting depending on how much you like these different spices. Gingerbread really is very adaptable. Last thing I'd say is just to underline someing Adam also pointed out: Dont' overbake it, check early with a cake tester or just a tooth pick. Otherwise it just gets too dry. And it is best after 2-3 days, though mine never stays whole that long:D
I love gingerbread, real gingerbread! My mom made a similar recipe and insisted it be baked in the square brownie pan. Her reasoning was because this is a “heavy” bread, a little square will do ya! My family didn’t celebrate Christmas so we had it occasionally, especially when I brought home a good grade card! I need to make gingerbread!
Great recipe with equally excellent advice! I completely agree with upping the cinnamon and ginger. Thank you!
That would make some glorious French Toast.
Adam being all goofy with his hands while the stuff is in the microwave is such a mood. I LOVE IT!!!
I will try this soon. Thanks for sharing!
I just baked this one and it's delicious.
I didn't use honey because I only had a little bit of it and my mom wanted it for something else, so I went 1 cup molasses (ok, I actually eyeballed it, but it worked out in the end). I also grated fresh ginger because that's what I had and added a bit of nutmeg (since I had already dirtied the grater anyway), and it was great. Thanks, Adam!
I have never once seen ginger BREAD. I figured it was always the cookie stuff you build houses out of. Great way to finalize the Why I Don't Buy Brown Sugar plot.
Merry Christmas back at you!
Thanks for the post! I'm about to give it a shot right now!
love gingers, love bread, perfect vid
Thank you very much, Adam! Trying this recipe was the first time something from the internet really worked for me :) Smell from the oven was amazing!
I love all permutations of gingerbread.
The best ginger cake I ever had was at the Texas school for the blind and visually impaired. It was warm, fluffy, and just the right amount of spice to sweetness ratio.
This came perfectly on time! I've been wanting to make it for a week and was surprised when he made the video the day before I planned to make it.
You convinced me, I'll definitely make that!
Thank you for the recipe Adam, my family loved it!
Cooking classes should use this guys video, is so amazing and informative and easy to absorb info and is entertaining and recipes are designed for home equipment.
I love what soft gingerbread I've had, especially when made slightly lighter using half golden syrup and fresh ginger. Unfortunately, my family can't stand it and I didn't grow up eating it. Doesn't stop it from being completely delicious though.
I love all of your videos. I like other RUclipsrs but the difference is that yours are so simple and they taste SO good. In fact, your garlic Asian broccoli recipe is the first time I’ve ever made an Asian dish actually taste good. When I followed Joshua’s for lo mein it came out tasting just under seasoned and almost nothing like what I’d get at a restaurant.
Everyone in the comments apparently has had this gingerbread loaf before but I've never tried it before. Looks great!
I can't WAIT to make this!!
I feel like I could smell that through the screen. Definitely giving this one a go.
2:25 I never knew I needed to hear Adam say "yoink" till now
Just put my gingerbread in the oven and definitely looking forward to it. I used vegan substitutes so my sister could have one, I hope it turns out well.
this is definitely my fav channel
Thank you for posting this! You made it look so easy to do, I had no more excuses to NOT try it! So worth it! The house smells amazing, and the gingerbread tastes great!
Doubling the Cinnamon & Ginger? I like this guy. 😃
Let's go! I have been craving gingerbread for months now and haven't had much luck finding easy recipes. I love, love, LOVE this video! It's a quick, well done video and it's exactly what I'm looking for! I'm going to try this recipe with my 13- yr- old daughter who is an aspiring chef!
Personally, I think actual gingerbread is leaps and bounds better than the holiday ubiquitous cookie
I am SOO making this!
5:16 it's like eating a delicious sponge
This reminds me of nothing so much as a traditional cake from the north of England called parkin. It's made with treacle and golden syrup rather than honey and includes oats, doesn't typically include cinnamon though. It accomplishes something similar to your microwave trick by melting the sugar, butter, treacle and syrup together in a pan before adding them to flower and oats, then mixing in your milk and egg. It even famously improves with age, my nan used to keep hers sitting out for three days before she'd touch it (we were never so patient).
The wait is the key ''ingredient'' to parkin but so hard to do
This, or a facsimile thereof, is in the oven baking right now and the whole house smells *divine!*
My mother used to make gingerbread like this served warm with a lovely lemon sauce.
Here in Puerto Rico we love eating ginger cookies (cucas de jengibre) with our coffee or just because.
Will definitely try this one
Most ginger bread cookie recipes I have seen usually end up tasting more like cloves than ginger. I think I'll give this a go and bring it with me to my Christmas destination.
been waiting almost 3 years for this recipe, ever since the mention of it in the brown sugar video
Me, a dutch person, embarassingly far into this video: Oh my god this is just fancy ontbijtkoek
The christmas theme threw me off. We just eat this all throughout the year, and the recipe is slightly different (we use rye flour and basically no fat. Also barely anyone makes this at home we just get it from the grocery store)
In finnish I think it's called kuivakakku, meaning, in a pretty unfestive way, "dry cake" (weird name tbh, it's not really dry thinking about it).
In the north of England this is called "parkin" and it's traditionally an autumn dish, a lot of recipes add oats or oat flour.
This hahaha (dutchie here)
seems easy and good, nice
I've never until now realized that gingerbread is an actual bread and not just a type of cookie
I love it served warm with apple sauce on top.
adam KNOWS he's providing the YTP creators with content and I love it
Love Gingerbread! Merry Christmas to you and yours!!
Mmm various quickbreads for the holiday season, are great for familial gatherings.