Thursday, February 25, 2010
Ginger-Molasses Bread with Blueberries
Much as I adore it in all of its incarnations, I’ve never made gingerbread before. So since I had all of the ingredients on hand, and since anything with molasses piques my interest (I’m pretty sure I didn’t know what that was until hopping the pond), I decided to bake up the Ginger-Molasses Bread with Blueberries (page 404).
I substituted white whole wheat flour for the all-purpose and a mix of light brown sugar and dark brown (the stuff is amazing, it’s moist and wonderfully fragrant, calling to mind molasses; I love it so much, I sometimes sneak pinches just like that.)
The aroma emanating from the oven? Dreamy. The bread? Delicious. The half cup of cornmeal really does wonders for the consistency. Tender, moist, and flavorful, there’s nothing more I could wish for in a sweetbread. I’ll be keeping this in mind for next winter and a big audience. (Frozen blueberries = definitely the way to go.)
- - Ulpia, bakes 'em up - -