Ye Ole Gingerbread

A deliciously moist never-fail loaf. I bake this loaf before bed and leave it in the cooling oven overnight. NO hard crusts!

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan.

Step: 2

In a small saucepan, combine the butter, sugar, golden syrup, and milk. Bring to a boil, then remove from heat, and set aside. Sift the flour, baking soda, ginger, and allspice into a large bowl. Stir in the boiled mixture until just blended. Pour the batter into the prepared pan.

Step: 3

Turn down the oven to 325 degrees F (160 degrees C), and bake for 1 hour, or until the top of the loaf springs back when lightly touched.

Per Serving: 401 calories; protein 4.5g; carbohydrates 56.7g; fat 18g; cholesterol 47.6mg; sodium 296.5mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.