Guest Blog by The Capital Hotel
Christmas + Gingerbread = Holiday Tradition
And this month, the Capital Hotel lobby is transformed into a winter wonderland – complete with a life-size gingerbread house. It’s part of the Christmas Celebration at the Capital Hotel!
Over 8-feet tall, the house is covered with gingerbread created by pastry chef Matthew Dunn and features “stained glass” windows made of sugar. The house might not be edible, but it looks delicious! Children may walk through the house and collect holiday treats from the candy buffet.
Gingerbread
Recipe by Matthew Dunn:
· 455 grams (g) A.P flour
· 60 g dark rye flour
· 2 ½ tsp baking soda
· 1 ½ tsp ground cinnamon
· 1 ½ tsp ground ginger
· ½ tsp salt
· ¼ tsp grated nutmeg
· ¼ tsp ground cloves
· ¼ tsp ground black pepper
· 55 g unsalted butter
· 1 egg
· 34 g honey
· 1 tbsp orange zest
· 240 ml water
Heat oven to 350 degrees.
In a large mixing bowl, sift together the A.P flour, rye flour, baking soda and spices.
In a separate bowl, mix the butter, egg, honey and orange zest. In three alternating additions, add the water then the dry ingredients, scraping the sides of the bowl to mix evenly.
Butter a 9-inch (23 cm) loaf pan, dust it with A.P flour, then tap out any excess.
Transfer the batter to the prepared loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
