When you think of gingerbread, do you picture crisp cookies and holiday decorations? Or do you picture a moist, cakey treat that is best served warm with a dollop of fresh whipped cream? We’ve been leaning towards the latter!
In celebration of the holiday season, we’re sharing a couple of gingerbread recipes with you. The first yields a dark, moist cake, and the second (adapted from a USDA/NFSMI recipe) is geared toward high volume service. Both are delicious served either warm or chilled, and both recipes are written for the CVap Thermalizer Oven.
Moist Gingerbread (Small Batch)
½ cup white sugar
½ cup butter
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into a prepared pan.
- Bake on Channel 4 for 20-25 minutes in a preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Gingerbread (Large Batch @100 Servings)
¾ gallon + ½ cup enriched all-purpose flour
¼ gallon whole wheat flour
¼ cup baking soda
3 ½ cups sugar
1 Tablespoon salt
2 Tablespoon cinnamon
2 teaspoon ground ginger
2 teaspoon ground cloves
3 ½ cups vegetable oil
20 large egg whites
1 quart 3 ½ cups water, hot
1 quart 3 cups molasses
2 cups chopped ginger
- Select Channel 3 to preheat CVap Thermalizer. Prepare two 18×26 size pans by covering with parchment paper.
- Combine flour, sugar, baking soda, salt, cinnamon, cloves, and ground ginger in a mixing bowl. Mix on low speed for 1 minute until ingredients are combined.
- In a separate bowl, mix vegetable oil, egg whites, hot water, and molasses with a large wire whip until blended.
- Slowly add the wet oil mixture to the dry ingredients. Mix on low speed for 1 minute.
- Pour @ 1 gallon of batter into each sheet pan and scatter chopped ginger over the top.
- Place in the preheated Thermalizer oven and bake 35 minutes.
- Cut each pan into 5×10 pattern or 50 pieces per sheet pan.
To Hold Warm Gingerbread
Hold baked gingerbread for up to two hours in CVap with the Food Temperature set at 140° F and the Food Texture set at 5° F.
Focaccia bread (Italian pronunciation: [foˈkattʃa]) is one of the most versatile breads baked today. Not only can the bread be baked either thick or thin, the endless array of toppings to choose from compounds flavors in a complex yet delightful way. Most people think of Focaccia as the free basket of bread provided before the meal at your local Italian eatery, but the bread can be used many different ways including as a pizza base, sandwich bread or even as a cake.
One of the more surprising things I encounter as I visit regions all over the world is how few people realize the CVap Cook and Hold and CVap Thermalizer ovens can be used to bake breads. CVap ovens are perfect for baking applications since users can customize the environment inside the oven to create the ideal conditions for proofing.
I had a great time with this project. It is getting the wheels turning for what other bread items we can cook in the CVap Cook and Hold or Thermalizer ovens.
Bread Flour – 1.82 Kilograms
Water – 845 Grams
Fresh Yeast – 60 Grams
Olive Oil – 140 Grams
Salt – 60 Grams
Sugar – 58 Grams
Method of Prep:
Preheat Cook and Hold to 90 Food Temperature + 1 Food Texture, Time 1:15.
Mix the water and flour. Autolyse for 20 minutes.
Add sugar, olive oil, and yeast. Mix for 5 minutes.
Add salt and mix for 2 minutes.
Transfer the dough to a half sheet pan greased with olive oil.
Place dough in center of pan and stretch the dough into a flat, oval. Make sure both sides are greased with Olive Oil
Place dough in Cook and Hold to proof.
When the timer goes off, pull dough out of Cook and Hold.
Punch and stretch the dough to the shape of the pan and make indentations in the dough with your fingertips.
Place the dough back in the Cook and Hold and set timer for 20 minutes.
Remove the dough from the Cook and Hold and heat to 200 Food Temperature + 10 Food Texture, time :45 minutes.
Top the dough with desired toppings and place back into the Cook and Hold.
One focaccia was topped with charred ramps, roasted garlic and rosemary. The other was topped with dried figs and fennel seeds. Both were seasoned with Maldon sea salt.
Consistent and efficient proofing is crucial when preparing leavened breads. The CVap promotes a consistent and great environment to proof! This is what generates the fermented smell and flavors of great breads. With CVap we can adjust the environment of the cabinet to tailor the proof. By doing so we can create compounding flavors while the bread is fermenting (or proofing).
The crumb on the finished product was excellent. It created a very light and soft finished product without making the exterior of the product too hard.
If you notice in the pictures, one of the pans of focaccia was too close to the elements (right). This is due to my portioning of the dough between the two pans. User error!
This project was a lot of fun and I hope you enjoy it as much as I did. Please let me know what you think of the product once you have tried it. I look forward to hearing from you.
For more information about the complete line of CVap products, please visit our website at http://www.winstonindustries.com