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1. Cookies 101

2. Sugar Cookies and Variations

3. Gingerbraid

4. Neopolitan Christmas Cake

Book Description

One out of four American women read Family Circle and collect their foolproof, all-purpose recipes. Now the magazine's editors have compiled a generous collection of more than 200 of their favorite cakes, cookies, pies, tarts, and fancy desserts in Best-Ever Cakes & Cookies. Best known for old-fashioned favorites, Family Circle delivers with recipes such as

... (more)

Family Circle Best-Ever Cakes & Cookies: Plus Pies, Tarts, and Other Desserts

Authors:

Date: October 2001

ISBN: 0767906128

Publisher: Broadway

Hardcover

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This fragrant, gingery round can stand as a centerpiece--until you can no longer resist the temptation to cut it. Crystallized ginger adds glitter to the top.

Makes 16 servings
Prep 1 hour
Rise about 3 hours
Bake at 350 degrees for 35 minutes

• Dough

• 2 envelopes active dry yeast

• 1 cup warm water (105 to 115 degrees)

• 1/2 cup (1 stick) butter, at room temperature

• 3 tablespoons sugar

• 2 eggs

• 1/3 cup dark molasses

• 3 tablespoons ground ginger

• 1 tablespoon finely chopped crystallized ginger

• 3/4 teaspoon ground cinnamon

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 4 cups bread flour

• Glaze

• 1/4 cup sugar

• 2 tablespoons water

• 1 tablespoon finely chopped crystallized

• ginger for sprinkling

1. Prepare dough: Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes.

2. With a mixer on medium speed, beat butter in a large bowl until creamy. Beat in sugar until fluffy. Beat in eggs. On low speed, beat in molasses, ground ginger, crystallized ginger, cinnamon, salt, pepper and 2 cups bread flour. Beat in yeast mixture and 1/3 cup flour until smooth.

3. Adding 1/3 cup at a time, stir in enough flour to make a dough that can be kneaded without sticking to sides of bowl. Turn out dough onto a lightly floured work surface. Knead until soft and elastic, about 5 minutes. Transfer to a large greased bowl, turning to coat. Cover with a clean kitchen towel. Let rise in a warm place until doubled in volume, about 2 hours.

4. Coat a 9 1/2x 4-inch tube pan with a removable center with nonstick cooking spray. Punch down dough; divide dough into 3 equal pieces. Using your hands, roll each piece into 22-inch-long rope. Place ropes side by side. At 1 end, gently press ropes together onto work surface to form top of braid. Braid ropes. Gently bring ends of braid together, forming a ring; press ends together and seal with a little water. Transfer braid to prepared pan. Cover with a clean kitchen towel. Let rise in a warm place until doubled in volume, 45 to 60 minutes.

5. Heat oven to 350 degrees. Bake braid 35 minutes or until puffed and lightly browned. Run a knife around edges if bread is stuck to pan. Remove center section of tube pan, then remove bread from pan to a wire rack to cool.

6. Meanwhile, prepare glaze: Heat sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Let syrup cool slightly. Brush over top of braid. Sprinkle with remaining crystallized ginger. Serve warm or at room temperature.

More From This Book:

1. Cookies 101

2. Sugar Cookies and Variations

3. Gingerbraid

4. Neopolitan Christmas Cake

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