Gingerbread From King Arthur Flour Recipes

GINGERBREAD (FROM KING ARTHUR FLOUR)

Steps:

• Grease and flour a 9" square pan. Preheat the oven to 350°F
• In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
• Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.
• Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.
• Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.
• Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.

PEAR AND GINGER QUICK BREAD

Steps:

• Core the pears (there's no need to peel the fruit) and purée it well in a blender or food processor.
• In a large mixing bowl, cream together the sugar and butter, then add the egg, beating till smooth.
• Add the pear purée, flour, ground ginger, baking soda, baking powder, salt and vanilla. Beat till smooth.
• Stir in the candied ginger and nuts.
• Spoon the batter into an 8 1/2 x 4 1/2-inch loaf pan.
• Bake in a preheated 350°F oven for 55 minutes to 1 hour, or until a cake tester inserted into the center of the loaf comes out clean.
• Remove the pan from the oven, and cool the loaf in the pan for 15 minutes. Gently remove the loaf from the pan and cool it completely on a wire rack.

RUSTIC OLIVE FLATBREAD FROM KING ARTHUR FLOUR

Steps:

• DOUGH:.
• Mix and knead all of brad ingredients - by hand, mixer or bread machine - to make a soft smooth dough.
• Transfer dough to lightly greased bowl and let rise covered, for 1 to 1 1/2 hours until just about doubled in bulk.
• Gently deflate dough and shape into a 10" x 12" oval on lightly greased parchment.
• TOPPING:.
• Brush lightly with olive oil and sprinkle with sea salt.
• For traditional shape, cut slits of the way through dough from top to bottom. Pull dough apart at the slits (at least 2" to allow for rising).
• Cover flatbread and let rest for 30 to 45 minutes, while you preheat oven to 400 with a baking stone on the middle rack.
• With baker's peel transfer flatbread on its parchment to heated stone.
• Bake for 20 to 25 minutes, until golden brown.
• Remove from oven, transfer to rack to cool.
• HINT: If you do not have a baking stone, simply bake on a baking sheet on middle rack of your oven.