Tender ginger bread from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 255) by King Arthur Flour

  • molasses
  • light brown sugar
  • Show all ingredients...
  • Serves : 1 loaf

  • EYB Comments

    Can substitute water or the book's "Ginger syrup" for store-bought ginger syrup, dark brown sugar for light brown sugar, and potato flour for dried potato flakes.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water or the book's "Ginger syrup" for store-bought ginger syrup, dark brown sugar for light brown sugar, and potato flour for dried potato flakes.

  • Analyze on November 11, 2014

    This bread is very tender and almost fluffy for a yeast bread. If you like ginger, I would definitely try it. It reminds me more of the ginger that I've used in savory cooking than the lighter ginger you usually get in desserts, so you have to really like ginger :)

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