Getting ready for batch #3
Each recipe brings new adventures and ideas. This one required different stove work and yielded a very different batter.
Studying the differences before I start
Soft Molasses Gingerbread
1 cup molasses 1 egg
⅓ cup butter 2 cups flour
1-3/4 teaspoons soda 2 teaspoons ginger
½ cup sour milk ½ teaspoon salt
Put butter and molasses in saucepan and cook until boiling point is reached.
Lovely butter and molasses swirls in the pan
Remove from fire, add soda and beat vigorously.
Soda makes the molasses and butter foam like mad!
Then add milk, egg well beaten, and remaining ingredients mixed and sifted.
...add other ingredients, sifted and mixed
Bake fifteen minutes in buttered small pans, having pans two-thirds filled with mixture.
Notes on the process:
Heated milk just a tad in the microwave to take off the chill. When lemon juice was added, it curdled like mad! Be sure to use a larger pan than you think for heating molasses and butter…when you add the soda, it foams vigorously! Dark, shiny batter as the other ingredients are mixed in.
Used 3 small loaf pans greased with Crisco as before. Baking time said fifteen minutes, no oven temperature given, so used a moderate (350F) oven again. Maybe “small tin pans” meant muffin tins? This took 35 minutes to bake – crazy long!
Are these "small tin pans"?
Official Tasters say: Result is dark, rich and lovely. Quite crumbly and soft compared to the first two. Fairly moist. Many feel that this takes the “best yet” classification, though one taster is looking forward to a sweeter recipe.
