Recipes > Gingerbread Spice Loaf Find A Store Gingerbread Spice Loaf The warm spices and molasses taste of gingerbread transforms this zigzagging bread loaf into an instant holiday classic. Yield 1 (8½ x 4½-inch) loaf Print Recipe Pin Recipe 0 Reviews IngredientsDough2 1/2 to 2 3/4 cups cups (313 to 344 grams) all-purpose flour, divided1/4 cup (55g) firmly packed dark brown sugar2 1/2 teaspoons (7.5g) kosher salt (see note)1 (0.25oz) package (7g) Platinum Yeast2 teaspoons (4g) ground ginger2 teaspoons (4g) ground cinnamon1/2 teaspoon (1g) ground nutmeg1/2 teaspoon (1g) ground cloves1/3 cup (76g) unsalted butter, cubed 1/4 cup (60g) water1/4 cup (60g) whole milk2 tablespoons (42g) unsulphured molasses1/2 teaspoon (2g) vanilla extract2 large (100g) eggs, room temperatureFilling3 tablespoons (42g) unsalted butter, room temperature1/3 cup (73g) firmly packed dark brown sugar2 teaspoons (4g) ground ginger1 teaspoon (2g) ground cinnamon1/2 teaspoon (1.5g) kosher salt1/2 teaspoon (1g) ground nutmeg1/2 teaspoon (1g) ground clovesMolasses Glaze3/4 cup (90g) confectioners’ sugar, sifted1 tablespoon (15g) whole milk, cold1 teaspoon (7g) unsulphured molasses1/4 teaspoon (1g) vanilla extract1/8 teaspoon kosher salt InstructionsMake the dough: In the bowl of a stand mixer, whisk together 1 cup (125g) flour, brown sugar, salt, yeast, ginger, cinnamon, nutmeg, and cloves by hand.In a small saucepan, heat cubed butter, water, milk, and molasses over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture and vanilla to flour mixture; using the paddle attachment, beat at low speed until combined. Add eggs, and beat until well combined. With mixer on low speed, gradually add 1½ cups (188g) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, sticky dough forms, 5 to 7 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31g) flour, 1 tablespoon (8g) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 50 minutes.Turn out dough onto a lightly floured surface, and gently press into an 8×6-inch rectangle. Loosely wrap in plastic wrap. Refrigerate for at least 1 hour or up to overnight.Spray an 8½x4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.Make the filling: In a medium bowl, combine room temperature butter, brown sugar, ginger, cinnamon, salt, nutmeg, and cloves. Using a silicone spatula, press and stir together until well combined.On a lightly floured surface, roll dough into a12x10-inch rectangle (about ½-inch thick). Using a small offset spatula, spread room temperature butter mixture onto dough, leaving a ½-inch border around edges. Using a knife or pastry wheel, cut dough into 4 (10×3-inch) strips. Starting at one short end of prepared pan, arrange 1 dough strip in a zigzagging ribbonlike pattern, leaving about ½-inch gap between dough and long sides of pan. Repeat with remaining dough strips. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 35 minutes. Preheat oven to 375°F (190°C).Bake for 15 minutes. Loosely cover with foil, and bake until top and sides are golden and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes more. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Make the molasses glaze: (makes ⅓ cup) In a medium bowl, stir together all ingredients until smooth and well combined. Drizzle immediately over cooled loaf. NotesSalt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast – TRENDING RECIPES – Holiday Favorites Cranberry Sticky Buns White Chocolate-Peppermint Sweet Rolls Herbed Fontina Rolls View Holiday Recipes
