Recipe: Gingerbraid (yeast dough)

GINGERBRAID

"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."

FOR THE DOUGH:
2 envelopes active dry yeast
1 cup warm water (105 to 115 degrees F)
1/2 cup (1 stick) butter, at room temperature
3 tablespoons sugar
2 eggs
1/3 cup dark molasses
3 tablespoons ground ginger
2 tablespoons finely chopped crystallized ginger, divided use
3/4 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups bread flour, divided use

FOR THE GLAZE:
1/4 cup sugar
2 tablespoons water

TO PREPARE THE DOUGH:
Sprinkle yeast over 1 cup warm water in a small bowl. Let stand until foamy, about 5 minutes.

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

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.

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.

Heat oven to 350 degrees F.

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.

MEANWHILE, PREPARE THE GLAZE:
Heat 1/4 cup sugar and 2 tablespoons 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 1 tablespoon crystallized ginger.

Serve warm or at room temperature.

Makes 16 servings
Source: Family Circle Best-Ever Cakes and Cookies