Gingerbread for Bread Machines

This isn’t the soft, cakey gingerbread you pour into a pan. It’s a yeast bread with all those same warm spices baked into a sliceable loaf that comes out of the bread machine with a dark, fragrant crust. Ginger, cinnamon, nutmeg, and cloves give every slice that unmistakable gingerbread warmth.

The rye flour mixed with bread flour creates a slightly denser crumb with an earthy undertone that complements the spices. Rye and ginger are a natural pairing. The brown sugar adds molasses-like depth without making the bread too sweet for sandwiches or toast.

Scald the milk first, stir in the butter and brown sugar, and let everything cool before it goes in the machine. Hot liquid kills yeast. Room temperature is the target.

Kitchen Tips

• Check the dough ball after 5 minutes of kneading. If it’s too sticky, add bread flour a tablespoon at a time. Too dry, add a splash of milk.
• This bread makes incredible French toast. The spices are already in the bread, so you barely need to season the egg mixture.
• Slice thin for sandwiches. The dense, spiced crumb pairs well with cream cheese, turkey, or sharp cheddar.
• Store in a bread bag or wrapped tightly in plastic. The spices keep the bread smelling fresh for days.

Variations

• Molasses gingerbread: Replace the brown sugar with dark molasses for a deeper, more intense ginger flavor.
• Crystallized ginger: Add chopped crystallized ginger to the bread machine’s add-in cycle for chewy, spicy ginger pockets.