Gingerbread Spice Loaf
Makes 1 (8½x4½-inch) loaf
- 2½ to 2¾ cups (313 to 344 grams) all-purpose flour, divided
- ⅓ cup (73 grams) plus ¼ cup (55 grams) firmly packed dark brown sugar, divided
- 3 teaspoons (9 grams) kosher salt, divided
- 1 (0.25-ounce) package (7 grams) Platinum Yeast
- 4 teaspoons (8 grams) ground ginger, divided
- 3 teaspoons (6 grams) ground cinnamon, divided
- 1 teaspoon (2 grams) ground nutmeg, divided
- 1 teaspoon (2 grams) ground cloves, divided
- ⅓ cup (76 grams) unsalted butter, cubed
- ¼ cup (60 grams) water
- ¼ cup (60 grams) whole milk
- 2 tablespoons (42 grams) unsulphured molasses
- ½ teaspoon (2 grams) vanilla extract
- 2 large eggs (100 grams), room temperature
- 3 tablespoons (42 grams) unsalted butter, room temperature
- Molasses Glaze (recipe follows)
- In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, ¼ cup (55 grams) brown sugar, 2½ teaspoons (7.5 grams) salt, yeast, 2 teaspoons (4 grams) ginger, 2 teaspoons (4 grams) cinnamon, ½ teaspoon (1 gram) nutmeg, and ½ teaspoon (1 gram) cloves by hand.
- In a small saucepan, heat cubed butter, ¼ cup (60 grams) 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 (188 grams) 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 (31 grams) flour, 1 tablespoon (8 grams) 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 8x6-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.
- In a medium bowl, combine room temperature butter, remaining ⅓ cup (73 grams) brown sugar, remaining 2 teaspoons (4 grams) ginger, remaining 1 teaspoon (2 grams) cinnamon, remaining ½ teaspoon (1.5 grams) salt, remaining ½ teaspoon (1 gram) nutmeg, and remaining ½ teaspoon (1 gram) cloves. Using a silicone spatula, press and stir together until well combined.
- On a lightly floured surface, roll dough into a 12x10-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 (10x3-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. Drizzle with Molasses Glaze.
Makes ⅓ cup
- ¾ cup (90 grams) confectioners’ sugar, sifted
- 1 tablespoon (15 grams) cold whole milk
- 1 teaspoon (7 grams) unsulphured molasses
- ¼ teaspoon (1 gram) vanilla extract
- ⅛ teaspoon kosher salt
- In a medium bowl, stir together all ingredients until smooth and well combined. Use immediately.