Baking bread is one of those inimitable acts of kitchen purity that appears to impress a great deal everyone one should stumble upon. Thankfully, once one has achieved the knack for bread baking it isn’t at all difficult, barring the odd catastrophic mistake. Indeed, this recipe is born out of one such mistake, an error which left me with what can only be described as a weapon of seed infested dread. Well, either that or an incredibly dense bird feeder. Anyway, following on from that mistake it seemed appropriate to give the idea one more chance. So, the original and inestimably mistaken recipe found itself consigned wholeheartedly to the rubbish dump, never to see the light of day again. This time I would go it alone and use only my bread making instinct to make a delicious loaf. Thankfully, my efforts were rewarded with the boule you see before you.

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A few weeks ago I purchased a beautiful loaf tin, which is actually made of tin, as part of my graduation present. I’ve been so excited about using it, but for some reason didn’t actually get round to doing so until today. However, it turns out that it works just fine – I have already decided what my next loaf cake shall be. This is a favourite recipe of Katherine’s grandmother, Ena, who lives in Sunderland; though I think the recipe was originally taken from an old Be-Ro cookery book. Wherever it comes from it is utterly delicious and incredibly dense and sticky; just how gingerbread ought to be. Just remember that any cake recipes those of a certain age make use of are generally sound, simply because they’ve been tested so many times they must be delicious.

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