Raised Gingerbread Loaf

raised-gingerbread-loaf-from-the-rowdy-bakerThis is definitely not your Grandma’s gingerbread! It’s a tender, rich yeast bread with the fragrance and flavor of spicy gingerbread…just not as sweet. (Don’t expect cake.)

And oh, my, does it toast well! When I took my first bite of a toasted slice, I immediately thought of cinnamon raisin bread, with a delectable hint of Boston brown bread. I love them both, so I was very pleased with the outcome.raised-gingerbread-loaf-toasted-the-rowdy-baker

I sure hope you like raisins, because they really make this bread special. Since the dough isn’t overly sweet, those little sugary bits of raisins add interest to the finished loaf. You could successfully substitute any chopped, dried fruit though, for a similar effect.

Can you imagine the French toast it made? C’est délicieux!gingerbread-french-toast

The recipe makes two loaves of bread, or you can make one loaf and turn the other half of the dough into Gingerbread Sticks! Half of the dough will make 20 long sticks or 40 short ones. You may want to go for the short variety for two reasons: They are fairly soft (especially the next day), so the short ones are sturdier. And, if you offer my Orange Cream Cheese Dip with the long sticks, you’re going to get the dreaded double-dipping!

gingerbreadsticks-from-the-rowdy-baker

So. Warm slices slathered in butter, toast (my personal favorite), French toast, or Gingerbreadsticks. Pretty versatile! I don’t think it would be your go-to bread for a ham and cheese sandwich, but still…lots of good reasons to make a batch.

Raised Gingerbread Loaf
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Makes two loaves or one loaf and 20 long (or 40 short) Gingerbreadsticks.
Ingredients
  • 1 cup milk (I use whole milk)
  • ⅔ cup molasses
  • 6 tablespoons butter
  • 1½ teaspoons salt
  • 2 teaspoons ground cinnamon (more to taste)
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ¼ cup dark brown sugar
  • ⅓ cup buttermilk
  • ½ teaspoon sugar
  • ⅓ cup warm water
  • 2 packages active dry yeast
  • 2 eggs
  • 6+ cups all purpose flour
  • ½ cup raisins
Instructions
  1. In a medium saucepan over medium high heat, scald the milk. (Heat just until it gets bubbly all around the edge.) Remove from heat and whisk in the molasses, butter, salt, cinnamon, ginger, cloves, and brown sugar.
  2. Once butter is completely melted, stir in the buttermilk. Allow mixture to cool until lukewarm.
  3. In a small bowl combine ½ teaspoon sugar and warm water. Sprinkle yeast over the top and allow the mixture to sit until bubbly - about 5 minutes.
  4. In a large bowl (a stand mixer is best) combine the lukewarm molasses mixture and yeast mixture. Add eggs and combine.
  5. Using a dough hook (or sturdy wooden spoon if beating by hand) stir in 6 cups of the flour and beat for 3 minutes. Dough will be very sticky. Add raisins. Slowly add flour as necessary, a couple of tablespoons at a time, just until dough comes cleanly from the sides of the bowl. Knead by machine or by hand for 2 additional minutes.
  6. Dough will be sticky; it will be more manageable after it has risen. Dump dough into well greased bowl, tossing to cover surface. Cover with a towel and allow dough to rise until double. THIS WILL TAKE LONGER THAN USUAL, because the dough is so sweet and rich. It can take up to 2 hours, depending on the warmth of your kitchen.
  7. Punch dough down. Divide into two pieces. Shape into loaves and place in well greased (or spray the pans with Baker's Joy) loaf pans. Cover with towel and let rise again until almost doubled.
  8. Heat oven to 375 F. When preheated, cut a shallow slice along the top of each loaf and bake for approximately 40 minutes. Remove from oven, brush the top of each loaf with butter for a pretty shine, and turn out onto a cooling rack.
  9. To make Gingerbreadsticks, roll ½ of the dough out to approximately 12-inches by 18-inches. Cut into 20 long strips. If you'd like shorter sticks (they're easier to handle) cut down the middle for 40 short strips. Place on parchment or slightly greased baking sheet. Allow to rise for at least 1 hour. They won't double in size, but should be light and puffy. Brush with an egg white beaten with 1 teaspoon water, and sprinkle with coarse sugar. Bake for about 12-14 minutes.

Combine yeast and molasses mixtures, then add eggs.

Combine yeast and molasses mixtures, then add eggs.

Add flour. Not too much - this should be a sticky dough!

Add flour. Not too much – this should be a sticky dough!

It's a little sticky. Grease your bowl and your hands and toss the dough to coat it completely. Let it rise.

It’s a little sticky. Grease your bowl and your hands and toss the dough to coat it completely. Let it rise.

Form loaves.

Form loaves, let them rise (it can take up to 2 hours for a sweet dough like this) and bake.

Swipe a little butter on the hot bread for a pretty shine.

Swipe a little butter on the hot bread for a pretty shine.

Or make Gingerbreadsticks.

Or make Gingerbreadsticks.

Brush with a little egg wash and sprinkle with coarse sugar before baking.

Brush with a little egg wash and sprinkle with coarse sugar before baking.

I like to dip the Gingerbreadsticks in whipped cream, but for a little more flavor, make this easy Orange Cream Cheese Dip:  Beat together 8 ounces of cream cheese, 1/4 cup heavy cream, and 2 tablespoons concentrated orange juice. When smooth and creamy, gradually add 1 cup powdered sugar. Dip away!

Wait until you smell this dough baking! Mmmmmm.

Lorinda

 

Easy Cheesy Olive Bread

Easy Cheesy Olive BreadMy love for olives has evolved over the years. When I was young, black olives were served for holidays or with company meals. Mom knew enough to have several cans chilling in the fridge, because each of us girls needed ten…one for each finger, of course.

Green olives, and their little red pimientos, were gross. Something my folks had on a toothpick (along with a slimy little onion) in their martinis. Eeeeuw.

Many, many years passed before I discovered Kalamata olives and fell madly in love. Then, at a book club meeting (I believe wine was involved, otherwise I probably wouldn’t have tried them) I ate an embarrassing number of giant green olives, stuffed with garlic and jalapeños. Oh.My.

Today I put all of these olives, along with some sharp cheddar cheese, into a rustic, round, crispy loaf of bread. The dough is simple and basic; there are just a few extra steps to take to add the cheese and olives. It was super easy, and better than I had dared to hope. This will be a serious staple around here from now on!olives!

Easy Cheesy Olive Bread
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Makes one round loaf. You may want to double this recipe - seriously!
Ingredients
  • 1½ cups very warm water
  • ½ teaspoon sugar
  • 1 package active dry yeast
  • 1 tablespoon olive oil
  • 1 teaspoon garlic salt
  • 3½ - 4 cups bread flour
  • 1 cup grated cheese (I used sharp Cheddar. Italian cheeses would be good, too.)
  • 1 cup chopped olives, pressed firmly in paper towels to remove excess moisture
  • Cornmeal
Instructions
  1. Prepare baking sheet by sprinkling the center lightly with cornmeal.
  2. In a small bowl, combine ½ cup of the warm water with sugar. Sprinkle in the yeast and allow the mixture to sit until bubbly - about 5 minutes.
  3. In a large bowl (a stand mixer with a dough hook, if you have it) combine the remaining warm water, yeast mixture, olive oil, garlic salt, and 3 cups of the bread flour. Mix together for 1 minute.
  4. Slowly add as much of the remaining flour as needed for the dough to come cleanly away from the sides of the bowl. Knead by machine for 5 minutes, or by hand for 8 minutes.
  5. Coat a large bowl with olive oil. Form the dough into a rough ball, turn several times in the bowl to coat the surface, cover and let rise until doubled - about 1 hour.
  6. Move to a lightly floured surface. Flatten dough and roll out to a rectangle approximately 14-inches by 9-inches, with the long side facing you. It should only take a few swipes with the rolling pin.
  7. Place half of the grated cheese in the center third of the rectangle. Cover with half of the olive mixture. Fold the right side of the dough over the cheese and olives.
  8. Place the remaining cheese and olives over the top (the left third of the dough will still be bare). Fold the left side over to cover the cheese and olives. Pinch all around to seal.
  9. Gently roll again - not quite as large, about 12-inches by 7-inches with the long side facing you. Again fold the right side over the center third, and then the left side over the right side. Pinch edges and form into a ball by gently bringing dough up to meet in the middle, pinching to close. Turn the dough over so the pinched center is on the bottom.
  10. Place dough on prepared baking sheet and let rise until almost doubled - about 40 minutes.
  11. Meanwhile, place a baking pan in the bottom of the oven and add several cups of water. Preheat oven to 450, giving the oven plenty of time to develop some steam before the bread has risen.
  12. Cut an "X" in the top of the loaf with a razor or sharp knife, and carefully (that steam will be HOT!) open oven and quickly place bread on center rack. Bake for 20-25 minutes, or until it's deep golden brown.
  13. Cool on a baking rack.

 

Bubbly yeast = happy dough!

Bubbly yeast = happy dough!

Mix everything together (well...except fot the cheese and olives!)

Mix everything together (well…except fot the cheese and olives!)

Dough in oiled bowl, ready to rise.

Dough in oiled bowl, ready to rise.

Doubled.

Doubled.

Put cheese and olives in the center third of the dough.

Put cheese and olives in the center third of the dough.

Fold the right side over the center.

Fold the right side over the center.

Add remaining cheese and olives and fold left side over the mixture. Pinch to seal.

Add remaining cheese and olives and fold left side over the mixture. Pinch to seal.

Roll, fold in thirds the other direction.

Roll, fold in thirds the other direction.

Pull sides up to the top and pinch to seal. Flip over onto baking sheet.

Pull sides up to the top and pinch to seal. Flip over onto baking sheet.

While the bread rises, place shallow pan in oven and add water. Steam helps create a lovely crust!

While the bread rises, place shallow pan in oven and add water. Steam helps create a lovely crust!

Cut an "X" in the top with a straight razor or very sharp knife, and bake!

Once risen, cut an “X” in the top with a straight razor or very sharp knife, and bake!

Easy Cheesy Olive Bread - The Rowdy Baker!

 

I’ll bet this dough would make wonderful soft breadsticks, dipped in a little marinara sauce. Or maybe even pizza dough! Guess I’d better go buy another big jar of those green olives.

Ciao!

Lorinda

Pitsate (Italian cookies)

Pitsate - the rowdy bakerAlthough I enjoy creating my own recipes, old family favorites are hard to beat. Unless you’re a member of a huge family corporation, “secret” recipes have a tendency to get leaked (or blogged), especially after a few glasses of wine. This may be one of those special recipes!

I plead the fifth, and so do any (ahem) co-conspirators.

I took a peek at Google, curious to see if a similar recipe had already made it onto the Internet, and was shocked to see there was only ONE recipe for Pitsate that I could find. That one included a powdered chocolate drink mix, so I’d have to say it’s not quite as old and traditional as this version.

Pitsate cookies are hard to describe. They’re similar to biscotti, but not quite as crunchy. Filled with toasted almonds and chocolate, delicately spiced, and rolled on powdered sugar (which gives them just a hint of crusty sweet glaze), these cookies are absolutely perfect for dunking in a cup of coffee.Pitsate from The Rowdy Baker

The traditional diamond shape can be a little challenging. I like to roll the dough out and use a giant pizza cutter (a long knife will do) to cut diagonal lines which make perfect diamonds.

Of course, this also creates triangles, but they can be overlapped slightly and smooshed together to make diamonds. Honestly? I have no problem eating triangles.

Diamonds are your best friend! Resulting triangles? Meh.

Diamonds are your best friend! Resulting trianges? Meh.

Alternatively, you can take balls of dough about as big as a large egg (these are big cookies!), flatten it, and trim it into shape. If you do this, keep all the scraps in one place and knead them back together for a few more cookies. Or you can roll the dough into a square log and slice the cookies, though the chunks of almonds and chocolate can make that option pretty interesting.

Did I mention these are big? They’re for dunking, not a tea party! Mine are about 5 inches from top to bottom, and 2 1/2 inches from side to side. If you’re a nibbler, not a dunker, feel free to BREAK ITALIAN TRADITION and make them smaller.

I use very, very strong coffee in these cookies. I combine 1 cup of water with 1/2 cup freshly ground coffee and bring it to a simmer in a small pan, then remove from the heat and let it sit until cool. After pouring it through a fine sieve, there should be about 1/2 cup of rich coffee.

This java will put hair on your chest!

This java will put hair on your chest!

Pitsate
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Makes about 36 large cookies.
Ingredients
  • 4 cups all purpose flour
  • 2¼ cups sugar
  • 1 tablespoon unsweetened cocoa
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon baking soda
  • zest from 1 medium lemon
  • 2 teaspoons vanilla
  • 3 eggs
  • 10 ounces chopped, toasted almonds (make sure you toast them for best flavor!)
  • 8 ounces chopped dark chocolate (use chips if you prefer)
  • ½ cup very, very strong coffee - cooled
Instructions
  1. Heat oven to 400 F.
  2. Cover two baking sheets with parchment, or use silpats.
  3. In a large bowl, combine flour, sugar, cocoa, cinnamon, cloves, and baking soda.
  4. Add lemon zest, vanilla, and eggs.
  5. Slowly add coffee and stir until combined.
  6. Stir in the almonds and chocolate chips.
  7. Sprinkle work surface generously with powdered sugar. Drop dough onto sugar and press into a disk. Turn over to coat both sides lightly, and roll approximately ⅓-inch thick.
  8. Using a sharp knife or pizza cutter, cut diamond shapes.
  9. Place on prepared pans approximately 1 inch apart, and bake for 12-13 minutes.
  10. Cool thoroughly on baking rack.
Combine dry ingredients

Combine dry ingredients

Hey, someone has to test the chocolate and make sure it's fresh, right?

Hey, someone has to test the chocolate and make sure it’s fresh, right?

Add lemon, vanilla, eggs, and coffee…yada yada yada. (In other words, I neglected to take a picture of this.)

Mix together the dough, almonds, and chocolate.

Mix together the dough, almonds, and chocolate. Roll, cut, and bake!

Now that is one sweet pitsate!

Now that is one sweet pitsate!

Pitsate

So…I can trust you guys, right? You didn’t get this recipe from me! What happens on The Rowdy Baker stays on The Rowdy Baker, my friends.

Shhhhhhhh.

Lorinda