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La Belle Cuisine - More Bread Recipes

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"To cook is to create. And to create well...is an act of integrity, and faith,"

 

Raisin Ginger Breads

 

 

 

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  Angelini - Pain Depice
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Raisin Ginger Breads
Gourmet December 1990

3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons cinnamon
1 1/2 sticks (3/4 cup) unsalted butter softened
3/4 cup firmly packed dark brown sugar
3 large eggs
1 cup sour cream
3/4 cup dark molasses
2 cups raisins

Into a bowl sift together the flour, baking soda and salt. In a large bowl with an electric mixer cream together the butter with the brown sugar and beat in the eggs, 1 at a time. In a small bowl whisk together the sour cream and the molasses. Add the flour mixture to the butter mixture alternately with the molasses mixture, beginning and ending with dry ingredients and beating the batter after each addition until it is just combined, and stir in the raisins. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4-by-3 1/4-by-2 inches, and bake the breads in the middle of a preheated 350 -degree F oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 5 small loaves.

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