Labels

00 flour 7-spice 8-ball squash açaí acorn squash afternoon tea agar ale alfalfa allspice almond butter almond essence almond meal almonds alphabet amchoor american anise seed apple apple cheese apple juice apple sauce apricots artichoke asiers asparagus aubergine autumn avocado balls balsamic vinegar banana banana skin bannock barberries barley basil bath bomb batter bay BBQ sauce bean burger bean pasta beans beansprouts beauty beer beeswax beet greens beetroot belize beluga lentils berbere berry bicarbonate of soda birch syrup birthday biscuits black beans black eyed beans black garlic black pepper black trumpet blackberry blewit blue cheese blueberry bok choi borlotti beans borscht boston bran brandy brazil nut brazilian bread bread flour breadcrumbs breadsticks breakfast brezeln british broad beans broccoli broccolini brown lentils brown rice brown sugar brownies brussels sprouts buckwheat bulghur wheat buns butter buttermilk butternut squash cabbage cacao cajun spice cake camping canada candied peel candles cannelini beans capers caramel caraway cardamom caribbean carob molasses carrot greens carrots cashew cauliflower cayenne celeriac celery celery seed ceps cereal champagne chanterelle chard cheese cheese rind cherry chervil Chestnut chia chia seeds chicken of the woods chickpea chickpea flour chickpea miso chickpeas child-friendly chilli chips chives chocolate christmas chutney cider cider vinegar cinnamon citric acid clapshot cloves coarse salt cocoa coconut coconut kefir coconut milk coconut oil coconut sugar coconut vinegar coffee collard greens compote cookies copenhagen cordial coriander coriander seed cornbread cornflour cornmeal cornstarch cottage cheese courgette courgette flowers couscous crabapple crackers cranberries cranberry cranberry sauce cream cream cheese cream of tartar creme de cassis crumble cucumber cumin cupuaçu curd currants curry curry leaves curry paste custard dal dandelion-ramp miso danish date date molasses dehydrator demerara sugar digestive biscuits dill dinosaur dip donuts dosa dragonfish dressing dried fruit drink dry tofu dukkah dulce de leche easter edamame egg egg yolk elderberry elderflower elephant english epsom salts essential oil evaporated milk fake milk fennel fennel seed fenugreek feta fiddleheads fig filo fire cooking firm tofu flan flapjack flatbread flour flowers focaccia food colouring football freekeh fresh yeast frittata fritters galangal galette garam masala garlic garlic scapes gazpacho german gin ginger ginger wine gingerbread glass noodles gluten-free glutinous rice flour gnocchi goat's cheese golden beets golden raisins golden syrup gooseberry gorgonzola graham flour granola grape grape molasses grapefruit greek green beans green pepper green plantain green tea green tomato haggis haricot beans harissa hazelnut hedgehog mushroom hemp seeds holy basil hominy honey horseradish hot cross buns hummus ice lollies iceland icing icing sugar indian injera irish italy jackfruit jam jamaican japanese jelly jicama kahlua kale kale chips kalonji kefir ketchup kohlrabi koji kombucha lasagne latkes lavender lebkuchen leek leek flowers lemon lemongrass lentils lettuce lime lime leaves linseed lion's mane mushroom liquorice powder lovage lunch macadamia nuts mace mahlab maitake mango maple syrup marble marigold marmalade marzipan masa harina mascarpone mash melon membrillo mexican milk millet mince pies mincemeat mint mirin miso mixed spice mochi moghrabieh molasses morel mousse mozzarella muesli muffins mulberry mulberry molasses mung beans mushroom mushroom powder mushroom stock mustard mustard oil naan nasturtium new york no-bake cake noodles not food nut butter nut roast nutella nutmeg nutritional yeast oat yoghurt oatmeal oats okara okra olive oil olives onion onion skins onions orange orange blossom orange juice oregano oyster mushroom package pancakes panch phoran papaya papaya seeds paprika parkin parmesan parsley parsnips pasta pastry peach peanut peanut butter pear peas pecan pecan pie pecorino pepper pesto petersilienwurzel philadelphia physalis pickle picnic pie pine nuts pineapple pistachio pizza plantain plum polenta pomegranate pomegranate molasses ponzu popcorn poppy seeds porridge potato potluck preserve pretzels prune psyllium seed husk pudding pumpkin pumpkin seed butter pumpkin seeds purple carrots purple noodles purple potato puy lentils pyo quince quinoa radicchio radish radish greens rainbow cake raisins raita ramps ras el hanout raspberry ratatouille ravioli red cabbage red kidney beans red lentils red onion red wine red wine vinegar redcurrant jelly redcurrants relish restaurant reykjavik rhubarb rice rice flour rice pudding rice vinegar ricotta risotto rocket rolls root veg chips rose rose harissa rosemary rugbrød rum runner beans rye saffron sage sake salad salsify salt sauce sauerkraut scones scottish sea buckthorn seaweed seeds semolina sesame oil sesame seeds sesame tofu seville orange shepherd's pie shiso silken tofu skyr slaw sloe snacks snow soba noodles socca soda bread sodium hydroxide soup sour cherries south american soy sauce soybean spaghetti spaghetti squash spätzle spelt spelt berries spinach spread spring spring onion sprouts squash st. george's mushroom star anise stew stout strawberry sugar sultana sumac summer sunchoke sundried tomato sunflower seed butter sunflower seeds super firm tofu sweet sweet potato sweetcorn tacos tahini tamale tamari tamarind tapioca flour tarragon tart tea tealoaf teff tempeh thai thyme tinned peaches tkemali toast tofu tofu scramble tomatillo tomato tomato puree tonka bean toronto tortillas tray bake treacle truck truffle turmeric turnip turnip greens tyttebær udon umeboshi vanilla vanilla bean vegetable stock veggie burger vermouth vine leaves vinegar walnut oil walnuts wasabi watermelon watermelon radish wax wheat berries whisky white balsamic vinegar white beans white chocolate white pepper white spelt flour white wine wholemeal wild garlic winter wood ear xanthan gum yeast yellow beans yellow split peas yoghurt za'atar zimtsterne

Sunday, February 24, 2013

Triple ginger - (including ginger wine) - bread

Inherited a tub of crystallised ginger after our weekend in VT, and wanted to make something with it before it all disappeared straight out of the tub into my mouth. I wanted something as intensely dark and intensely gingery as I could make it. I saw recipes using stout, we had no stout but I browsed our alcohol collection and came across ginger wine - of course! What better way to maximise the gingeriness than with a little sweet, alcoholly goodness, in addition to plenty of ground ginger and the aforementioned crystallised ginger. I used date molasses because I had some (an equal quantity of light molasses would also be fine), same with the oat "yoghurt" (other non-dairy yoghurt or regular flax eggs would also be fine).

(makes 12 muffins or one loaf)

1/4 cup ginger wine
1/2 cup dark molasses (or black treacle)
1/4 cup date molasses
1/2 cup veg oil
1/4 tsp bicarbonate of soda
1/3 cup light brown soft sugar
1 cup plain flour
1/3 cup wholemeal flour
1 1/4 tsp baking powder
3 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/2 tsp salt
1/2 cup oat "yoghurt"
1/3 cup crystallised ginger, finely chopped
finely grated zest of 1/2 a lemon (optional)

Heat oven to 350F. Put ginger wine, both kinds of molasses and oil in a saucepan and heat until just boiling. Remove from the heat and stir in the bicarbonate of soda until it fizzes. Add the sugar and mix well. Leave to cool. Mix the flours, baking powder, salt and spices in a bowl with a fork. Whisk the oat "yoghurt" into the oil-sugar mixture. Add the wet to the dry and mix until just combined. In the last few strokes, mix in the chopped crystallised ginger. Bake for 20-25 minutes, until a skewer comes out clean.


I fucked up and mixed the yoghurt into the dry stuff instead of the wet stuff, and so ended up with a rather lumpy batter I was sure I'd overbeaten (also forgot about lemon zest). However, it's come out beautifully risen, good and gingery, and with an amazingly moist, soft, fluffy texture, so maybe I got away with it... It's not quite as dark and sticky as I hoped, but perhaps it will get more that way as it cools?

Edit: Gosh, these are really good. Even better after 2-3 days, and perhaps would benefit from even more time left alone, as parkin does. Glad I persevered through my mistake! The texture and taste are lovely - wickedly gingery and rich. Could be a little darker: if dark brown soft sugar is available that might be better than light brown. I made these in muffin form, would be interesting to see how they rise in loaf form.
Posted by at
Labels: , , , , , , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)