Recipe#244

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

1 gal. (4 lb) flour, wheat, general purpose, sifted
6 3/4 cups (3 lb) sugar, granulated
1 1/2 tbsp. (1 oz) salt
2 1/4 tbsp. (1 oz) baking powder
2 1/2 tbsp. (1 oz) baking soda
2 tbsp. cinnamon, ground
4 tbsp. (1 oz) ginger, ground
3 cups (1 lb) shortening
1 qt. (3 lb) molasses
2 1/3 cups (12 eggs) eggs, whole
1 1/4 qt. (2 lb 8 oz) water, hot

INSTRUCTIONS

Sift together flour, sugar, salt, baking powder, baking soda, cinnamon, and ginger into mixer bowl. Add shortening, molasses, and eggs to dry ingredients. Using beater, beat at low speed for 1 minute or until blended; continue beating at medium speed for 2 minutes. Scrape down bowl. Add water to creamed mixture; mix at low speed only until batter is smooth. Pour 3 1/2 qt. (7 lb 6 oz) batter into each greased and floured pan. Bake 30 to 35 minutes. Cut each pan 6 by 9.

NOTE: Serve Gingerbread warm, if possible. If desired, top each portion of Gingerbread with 1/4 cup whipped topping.