Mendenhall Sourdough Gingerbread
Yield
4 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | sourdough starter | * |
| ½ | cup |
water
hot |
|
| ½ | cup | molasses |
|
| ½ | teaspoon | salt |
|
| 1 | teaspoon | baking soda |
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 1 | each | eggs |
|
| 1 ½ | cups | unbleached all-purpose flour |
|
| 1 | teaspoon | ginger |
|
| 1 | teaspoon | cinnamon |
|
| ½ | cup | vegetable shortening |
*
|
Low Fat, Low in Saturated Fat, Trans-fat Free
Directions
Cream brown sugar and shortening and beat.
Then add molasses and egg, beating continuously.
Sift dry ingredients together and blend into hot water.
Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
Bake in pan at 375℉ (190℃) F for about 30 minutes or until done.
Serve with ice cream or whipped cream while still hot if possible.
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