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Gingerbread

Barbara48's picture

Gingerbread (post #62896)

I want to do some gingerbread for gift giving. I am not enough of a baker to know if there is a formula for doing mutiple loaves. Does anyone have a recipe that does two or even three loaves of regular sized loaves at a time? I have seen some recipes with fresh ginger and crystallized ginger. Have anything?

TracyK's picture

(post #62896, reply #1 of 4)

Can't you just double the ingredients, then divide the resulting dough/batter in half?

CT poster in bad standing since 2000.

Barbara48's picture

(post #62896, reply #2 of 4)

I thought there was some kind of rule where you do not double everything like salt and baking soda but I don't actually know this. However, I have found a recipe from food and wine that makes three so i am going to try that.

TracyK's picture

(post #62896, reply #3 of 4)

I double quick bread and cupcake recipes quite often, and rarely have problems. I'm sure one of the pros will be along to clarify! :-)

CT poster in bad standing since 2000.

CookiM0nster's picture

(post #62896, reply #4 of 4)

I think adjusting the leavening is only relevant if, in addition to scaling up the recipe, you're scaling up the size of the pan you bake it in.