Thursday, December 10, 2009

Yeast Raised Orange Gingerbread

Usually when people think of gingerbread, it is either a cookie, or a cake. This is neither. It is most definitely a bread. Yeast raised and sliced in pieces like bread. It's toasted like bread. Slathered with butter and honey it's divinity. Decorated with some whimsical designs like on mypainted breads (seen in Australian baking business magazine). It's a striking gift for the holidays. Nothing says "Oh I love you!" like a loaf of warm orange spiced gingerbread. Especially with a Who-Ville snowflake on it. Isn't that cool?!
My all time evil joy joy gingerbread french toast with plum glaze, oranges, and butter toffee walnuts. Oh yes. Baby.
So now I have your attention right? You want the recipe right? If you haven't checked it out yet...My Chef Tess Spice Sale! would be a great place to look for "'tis the seasoning" gifts this year or give them to yourself. Sorry for the shameless personal plug. Has to be done though. Now for the recipe.

Chef Tess Bakeresse's Yeast Raised Orange Gingerbread
6 cups high gluten bread flour (whole wheat is okay--if you use whole wheat, increase liquid by 1/2 cup)
1/2 cup dark molasses
1/2 cup melted butter
1/2 cup sugar
1 T active dry yeast
1 T baking powder
1 tsp salt
1T Wise Woman of The East Spice Blend or 2tsp cinnamon, 1 tsp ground ginger
1/4 cup minced candied ginger
1 T anise seed
zest of 1 orange
2 cups water (75-80 degrees)
1 tsp rum extract
1 tsp brandy extract
Combine molasses, water, melted butter, yeast, sugar and extracts in a medium size bowl. In a bread mixer combine the flour, ginger, anise seed, zest, salt and spice blend. Add the liquid mixture and lightly combine by hand until moistened. Attach dough hook. On low speed, mix the dough 4-5 minutes until elastic and smooth. Remove hook and form into a ball. Place in a covered bowl in a warm place and allow to raise ( dough at 80 degrees it takes about 1 1/2 hours). Expel the air from the dough and form into loaves (or I love this dough as cinnamon rolls). This will make two loaves. Place in greased 8 inch by 3 inch pans. Cover with plastic or place in a proof box. Allow to raise until dough is about 1 inch above the top of the pan. 45 minutes or so. Preheat oven. Bake 350 degrees 45-50 minutes until 165 degrees internal temperature. Remove from pans immediately and cool. Glaze with icing or decorate as desired.

Slice and serve or use as a lovely base for incredible French toast. Enjoy.

There you go.


Unknown said...

oh my heart!! i am in love i will make this as soon as i go to the store and get candied ginger!!! you my dear are a goddess!!

Goob said...

oh yeah! This will be the ultimate test to find out if JP really doesn't like gingerbread, or if he didn't like his mom's recipe. I can't wait to go get more molasses and make this ASAP! (how is it that I have everything else on hand except the molasses?)

Heather Hunt said...

ok, you GOT me... this I will make Saturday!!!

kat. said...

Thank you for posting this recipe! It's luscious, delicious, and so easy to make.
I'm on meds that cause nausea and this bread really helps fight it.
Again - thank you!


Anonymous said...

I just found you!!I love love this recipe!!!! thank you for posting the recipe.

Anonymous said...

I'm a novice breadmaker-- you include baking powder in the recipe, but the instructions don't say where to add the baking powder. (There aren't many recipes that ask for yeast as well as baking powder, so I haven't been able to figure it out on my own! Thanks).