Gingerbread
"This recipe has a unique attribute: tasters can't tell the difference between the white flour and whole wheat flour versions. If you've been looking for a whole-grain recipe that's sure to please the whole family, this is it. It only takes a few minutes to put together, and bakes in about half an hour. For a quick and easy dessert that makes a great lunchbox snack (if you're lucky enough to have any left over), this gingerbread is the answer. Our Guarantee: This moist cake is moderately spicy, and delicious made with whole grain or all-purpose flour...."
INGREDIENTS
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1 2 1/4 cups King Arthur white whole wheat flour, or 2 cups King Arthur Unbleached All-Purpose Flour
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1 1/4 cup granulated sugar
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1 1 teaspoon baking soda
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1 1/2 teaspoon salt
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1 1 1/2 teaspoons ground ginger
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1 1 teaspoon cinnamon
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1 1/4 teaspoon each cloves and nutmeg
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1 1/2 cup (1 stick) unsalted butter, melted
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1 3/4 cup molasses
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1 1/4 cup water
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1 1 large egg
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1 1 cup buttermilk
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1 1/2 cup diced crystallized ginger (optional)
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