Homemade Gingerbread

We simply can’t wait for the Christmas season in our home. As soon as we say goodbye to November, we like to whip up a batch of this wonderful gingerbread. I first found a version of this recipe online and I made some changes for our family’s taste preferences. We love to bake this for friends on cold days. This bread fills the house with the most wonderful smell! It definitely gets us in the mood for Christmas.

Homemade Gingerbread

Ingredients:

  • ½ cup granulated sugar
  • ½ cup margarine, softened
  • 1 egg
  • 1 cup dark molasses
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup hot water

Directions:

Preheat oven to 350 and lightly spray a 9 x 13 inch baking pan with cooking spray.

In a large bowl, cream together sugar and margarine until fluffy. Beat in one egg and mix in the molasses. Set aside.

In another large bowl, combine all the dry ingredients and mix well. Stir into the creamed margarine, sugar, egg and molasses until well mixed. Next, slowly stir in the hot water. Blend until well mixed.

Pour into prepared pan and bake for one hour. To check, insert a knife into the center – it should come out clean.

UPDATE:

When we started this blog in 2010, we had three children.

Since that time we have had THREE MORE CHILDREN. We would love for you to visit us at www.coersfamily.com to see how we’ve grown.

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Hot rolls! Freshly baked bread to thrill your family!

My grandmother always made the most wonderful hot rolls. One blessed day she shared her recipe with me and took the time to teach me how to make them. My family has praised her name ever since. Make a batch of these rolls for your family and you’ll be Queen of the World!

Hot Rolls

2 cups warm water

2 pkgs dry yeast

1/2 cup sugar

2 eggs, beaten

1/2 cup oil

1 1/2 tsps salt

5 (sometimes a little more) cups of flour

Disolve your yeast in the warm water, mix in the sugar. In a large mixing bowl add the oil to the eggs and beat to mix. Add the salt. Pour in the yeast-water-sugar mixture. Now add the flour and mix completely.

Pour out the sticky dough onto a lightly-floured surface and sprinkle the wad of dough with flour. Now take the edges of the dough, pull them over and tuck them in, creating a smoother ball of dough. Now flip this over and knead this ball of dough for about five minutes.

In a large bowl, pour a couple of tablespoons of oil and coat the bowl. Take your ball of kneaded dough and place in the oil, roll it around to fully coat the dough and then cover this bowl with a hand towel and leave it in a warm area where it is unlikely to be bothered. Leave it to rise for about two hours.

After it has had its first rise, punch the dough down in the bowl to release the gas caused by the yeast and gluten. Get a large baking pan and spray it with cooking oil. Pinch off handfulls of dough and roll them out – like we did when kids and we played with play-dough and made long snakes. Once you have your long dough snake, coil it up – like a pretty rose and set this dough coil into the baking pan. Repeat with remaining dough. Then cover the pan with the hand towel and let this dough rise again for at least an hour, maybe an hour and a half.

Preheat your oven to 400.

Once the dough has risen again, place in a 400 degree oven to cook for 20 to 25 minutes. After the rolls have browned, brush them with melted butter.

UPDATE:

When we started this blog in 2010, we had three children.

Since that time we have had THREE MORE CHILDREN. We would love for you to visit us at www.coersfamily.com to see how we’ve grown.

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