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Eileen from Middletown, RI
"Bon Appétit."  - Julia Child


Middletown, RI

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Ginger Bread

  • 1/2 lb moist sugar
  • 2 ounces ground ginger
  • 1 lb flour
  • 1/2 lb butter
  • 1/2 lb molasses
Put the butter and molasses in a jar near the fire. When the butter is melted, mix it with the flour, sugar and ground ginger while warm. Spread the mixture thinly on buttered tins. Mark in squares before baking. As soon as baked enough, separate it at the marks before it has time to become hard to the touch. Bake with love for 15 minutes (be patient, you rascal).


  • 2 1/4 to 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon double-acting baking powder
  • 2 teaspoons salt
  • 2 cups whole-wheat flour
  • 1 cup old-fashioned rolled oats plus additional for sprinkling the bread
  • 2 cups buttermilk
  • 1 large egg, beaten lightly
This can be prepared in 45 glorious minutes or less.

Sift together 2 1/4 cups of the all-purpose flour, baking soda, baking powder and salt into a sizeable bowl. Slowly stir in the whole-wheat flour and 1 cup of the oats. Add buttermilk and beaten egg and stir the mixture until it forms a dough.

Turn the dough out onto a flour-covered surface and knead it, kneading in as much of the remaining 1/4 cup all-purpose flour as necessary, until it forms a manageable but sticky dough. Halve the dough and form the halves into round loaves. Put them on a greased baking sheet. Sprinkle the loaves lightly with the additional oats and dust them with flour.

Bake in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until they are browned lightly. Let the loaves cool with love and patience on a rack.

Makes two 7-inch loaves.

======Tim and Sheila Culey ======

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