Here are the two recipes I mentioned in my last post. (Several people have requested them.)
I don’t know if the ginger beer will work, but I’m hopeful. I did, I admit, add a tablespoon of powdered ginger for extra flavour and heated the mixture just to lukewarm to dissolve the sugar. That would help the yeast to work also (not too well I hope).
I made a couple of changes, minimal, to the bread. For instance I only had only dark molasses, so used treacle instead.
If I were to make any changes for the future, I would cut the amount of treacle by half. This may not be necessary if molasses was used because of its hint of bitterness.
The recipe in Betty Crocker’s book says to beat it 300 times by hand, or use a mixmaster. I didn’t. The recipe said to sift the flour, I didn’t. So it’s somewhat modified but it really worked, very easy.
And so to the recipes:
¾ cup boiling water
½ cup cornmeal (polenta)
3 tablespoons soft shortening (I used butter)
¼ cup light molasses
¼ cup warmwater
1 pkg active dried yeast (I used 2 level teaspoons)
1 egg, lightly whisked
2 ¾ cups plain flour
Stir together the boiling water, cornmeal, shortening, molasses and salt, cool to lukewarm.
Mix together the dry ingredients (including yeast). Make a well in centre and add the egg and cornmeal mixture. Mix well.
Leave to rise, covering bowl with cling wrap or a tea towel, until doubled.
Turn out onto a lightly floured surface and knead till smooth (about 2 minutes).
Place in a greased loaf tin 9”x5”x3” and alow to rise to top of tin.
Bake in a quick moderate oven (about 190 degrees) for 50 to 55 miutes.
Turn out onto a cake cooler.
½ teaspoon yeast (no more)
2 oz whole ginger
2 gallons cold water
Cruush ginger and add to water with sugar, yeast and lemons.
Leave for about half an hour, then strain and bottle.
Let stand four or five days.