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
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.
Once butter is completely melted, stir in the buttermilk. Allow mixture to cool until lukewarm.
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.
In a large bowl (a stand mixer is best) combine the lukewarm molasses mixture and yeast mixture. Add eggs and combine.
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.
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.
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.
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.
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.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=4949