Gingerbread | fluffy, spicy, molasses-y Christmas loaf
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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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.
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
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: th-cam.com/video/LF8cWXlNSEM/w-d-xo.html
I've been making my own brown sugar for about 10 years.
Stole my comment 😂
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.
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 :)
1:41 Adam was clearly just pretending to turn the microwave on while he cast a spell to melt the butter
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!
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.
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
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.
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 appreciate those hand movements during the microwave part
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!
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.
2:25 I never knew I needed to hear Adam say "yoink" till now
Everyone in the comments apparently has had this gingerbread loaf before but I've never tried it before. Looks great!
Mmm various quickbreads for the holiday season, are great for familial gatherings.
adam KNOWS he's providing the YTP creators with content and I love it
We have a very similar thing in Yorkshire called Parkin, eaten on bonfire night traditionally
I love all of your videos. I like other TH-camrs 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.
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)
this is definitely my fav channel
I love chewy cornbread
Something about Adam saying "yoink" fills me with happiness
My mother used to make gingerbread like this served warm with a lovely lemon sauce.
The hand movements during the microwaving was lowkey visual ASMR
0:40 oh so thats why the iron cross was invented.
So I overbaked mine slightly, it still tastes good and you can moisten it with your coffee in the morning, but its definitely prone to drying out.
Ginger cookies, bad. Ginger bread, bad. Ginger cake, yum!
no one going to mention his awesome hand gestures at 1:45?
Love gingerbread!
That 'upside down bear' swerve was the greatest anime betrayal...
PERFECT LOAF FOR CINNAMON FROSTING SAMMICHES
Great recipe with equally excellent advice! I completely agree with upping the cinnamon and ginger. Thank you!
I've come to the realization that I've never like gingerbread BECAUSE IVE NEVER HAD ACTUAL GINGERBREAD... but I love gingerbread cookies
Yum! Memories of childhood in the U.K when we had cooking class. Gingerbread was one of the lessons and I went on making it week after week it home ,, it’s been a while - Looking forward to trying yours (love all your spices :)
My mother used to do this and I've been making this every year during Christmas time. Personally, I use silicone cake pans, so no baking paper nor grease needed. If I used metallic pans, then it would be grease covered in breadcrumbs, which is the traditional Finnish way, when doing these kinds of "dry cakes".
I will try this soon. Thanks for sharing!
Finally, the holidays
hey adam! would love a video that dives into the gastronomy of bones and bone marrow. i think it fits squarely into that little niche of 'food everyone kind of knows about but don't commonly go out of their way to explore'. cheers.
take a slice of that, put it on a pan and with some butter and fry it up, somehow makes it even better
I love it served warm with apple sauce on top.
Happy Holidays
Finally
A recipe I can't replixate because molasses is virtually inexistent in Italy (at least where I live)
I'm gonna quote chef John and suggest adding a pinch of cayenne for a little extra kick beyond the ginger, especially if it's old
when he cut the parchment reminded me of something, something germany related
The iron cross?
@@a11osaurus yes
seems easy and good, nice
"Nice, a new Raguse!"
Made it already, this recipe is waba waba, perfect gingerbread!
I am so going to make this
Lovely.
Holy shit thanks for showing me how to scoop baking soda from the opening! No more messy pouring attempts 😂😅
I would never think that Adam ever gonna say yoink
The wubba-wubba from the giant egg cake was the first video that I discovered from you!
Please Please do Ginger Snaps, soft and gooey and mmmmmmmmmm my favourite. My mum said we can make some together and we dont have a recipe already please
1:43 I had to rewatch this part like 5 times to understand what he was saying because I just got distracted watching his jazz hands
Hey Adam! Try to crumple up the baking-paper before you put it in, instead of cutting it. It's much easier to get it to stay in place that way. It might not work with a dish that deep, but for most things it works very well, like your brownie recipe.
Excellent!!!
Personally I really hate the taste ginger bread, but I will say that is some of the best looking gingerbread I've ever seen.
I almost forgot about you, haven't been getting your videos recommended lately, which is weird. Nice recipe
I love how you say "standard" stick of butter like the west coast of America doesn't exist
Adam, could you please try some low carb or sugar free recipes? I'm a type 1 diabetic and would love your take on a dish. Thanks!
Have you tried using some of the newer sugar substitutes like Swerve or Truvia? My husband is also Type 1 and I sneak those in when I can.
Great recipe and still one of only 2 or 3 channels I feel compelled to instantly make the thing I'm watching. If you're above 5000 ft this seems to want to be two loaves. I dunno, I'm butt at compensating for altitude.
So I made this and put into the loaf pan and we'll it over baked I would recommend 2 loaf pans
Adam, if you use a dark pan, you're supposed to reduce the temp to 325.
Nice classic recipe.
Too bad I can't find molasses in my country.
I couldn't either but I did find molasses sugar and I added some water and heated it up to make it make a syrup
@@tarook439 I'll try to pay attention and see if I find anything saying "molasses".
love it ...banana bread too...
Bro was summoning a demon on the microwave 💀💀💀
that's what i was thinking alskjd and no one even brought it up
yummy
Dear god, how many gingers were sacrificed for this one loaf
0:40 My German grand grand dad gets flashbacks
Scramble Insurance, a new album by Adam Ragusea.
What can you use instead of molasses if you live somewhere where molasses isn't sold?
Where I'm from molasses isn't available to the public, it's mostly sold to factories or used in animal feed
can't wait to try this when I'm out of quarantine! I don't own a microwave. Could I lightly heat the milk/mollasses/honey/butter mix in a pan until not quite melted through instead? Or, you mentioned adding a cup of hot water; is that replacing the initial cup of water/milk, or in addition to it?
4:43 the wubba is back
I commonly bump into molasses in recipes. Where I live, we don't have sugarcane or beet-related molasses but alternatives like grape and carob. The taste description of all of these things are very similar, but grape and carob obviously have a more crude texture. Would they be nice substitutes for any molasses usage in any recipe?
Ooh! Do you think barley malt syrup would work??
Could you cook the batter like pancakes?
I'M HERE BEFORE THIS VIDEO REACHED 10K VIEWS
If I wanted to use fresh or crystalized ginger for this, how much should I use?
Is "wubba wubba" a technical term? Can't wait to try this yummy excuse to consume more molasses. Thanks!
Not an Upside-Down Bear Adam? My disappointment is immeasurable and my day is ruined
What happened to the iconic, much awaited _Upside-Down Bear🤨_? Adam we're onto you
Wanted to see the cold batter version...
Be aware that an hour is way too long for the correct bake time with convection. Mine was over baked at 40 mins at 350 f convection
Someone takes notes
Starbucks had killer gingerbread! The best I ever had, now for the first time I aware it's gone! I made gingerbread a week ago, I put molasses in it, I did not like it. I am spoiled by Starbucks .
Hey, do you know if its ok to use fresh ginger for this recipe?
two $10 words in this one! i hope you all have a chemesthetic and hygroscopic holiday
In the written recipe in the description it says baking POWDER instead of baking SODA. I just put it in the oven when I found out my mistake and I will learn how the results go and let you know.
Such a small detail, I know, but why did you cut wedges out of the parchment paper instead of slitting and overlaying the excess on top of the other layers?
Maybe so the folded over paper didn't change the shape of the loaf.
That would make it springy so it would have trouble staying in the loaf pan when it was empty, by cutting the corners like that you eliminate the papers tendency to try to reflatten itself
Has anyone tried this in a 9 inch round cake pan? Does it make two layers or only one?
Hey Ragusea, how do you have so many recipes to make videos about? I would feel stressed to be uploading a new recipe every few days
1:07 reppin 229 !
Could you touch kupon upon freezing pizza dough?
Is that the same molasses jar from the brown sugar video, damn
I doubled this recipe to make two loafs. They came out delicious! But, on loaf had a large, hollow spot, about the size of an egg, right in the middle. And the edges of the hollow spot looked raw. Does anyone know what would cause a cavern in the middle of the loaf?
3:07 colonialism never tasted so good ~
It looks like it would be a great recipe if I didn't only bake without sweeteners, and only used whole grains. My gingerbread is good enough though