Gingerbread

From The New Enchanted Broccoli Forest by Mollie Katzen.

• 6 Tbs. butter
• 3 Tbs. grated fresh ginger
• 1/2 cup honey
• 1/2 cup light molasses
• 3/4 cup plain yogurt
• 1 egg
• 2 cups unbleached white flour
• 1 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. dry mustard
• 1/2 tsp. ground cloves or allspice
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg

Preheat oven to 350°. Grease an 8-inch square pan.

Melt the butter in a small skillet. Add the ginger and sauté together over medium heat for about 3 minutes or until fragrant.

Combine honey and molasses in a small mixing bowl and beat at high speed for 2 to 3 minutes. Add ginger mixture and beat for another minute. Whisk in the yogurt and egg. Then beat at high speed for an additional minute.

Sift the dry ingredients together in a large mixing bowl. Make a well in the center and pour in the wet mixture. Mix with a few decisive strokes until thoroughly combined.

Spread into the prepared pan. Bake 30 to 35 minutes until the top surface is springy to the touch. Cool at least 15 minutes before slicing.