Gingered Monkey Bread #12WksXmasTreats #TwelveLoaves

Gingered Monkey Bread | Bakewell Junction

Gingered Monkey Bread | Bakewell Junction

It’s time for the ninth week of 12 Weeks of Christmas Treats blog hop.  It’s hosted by Brenda Thompson from MealPlanningMagic.com.  The blog hop goes live every Wednesday until Christmas.  If you’d like to join us, please fill out the form on Brenda’s blog.

This is the ninth week of Christmas Treats.  This recipe combines the #TwelveLoaves and #12WksXmasTreats.  Since the theme for Twelve Loaves November is spice and I wanted to make something I’ve never made before, I looked for a Monkey Bread recipe.  Monkey Bread usually has cinnamon but I thought it would be more seasonal for a gingery version.  Plus I added a twist with mascarpone icing instead of cream cheese icing and lightly echoed the spice flavors in the icing.  This Gingered Monkey Bread would be great for breakfast, brunch or dessert for your holiday table.  If you like super gooey and sweet treats, this one is for you.

Gingered Monkey Bread

Yield:  6 to 8 servings                 Cook Time:  35 minutes

Ingredients:

Dough:

  • 2 tablespoons melted butter
  • 1 cup milk, warmed to 110 degrees
  • 1/2 cup water, warmed to 110 degrees
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant yeast
  • 3 1/4 cups flour, plus extra for work surface
  • 2 teaspoons salt

Coating:

  • 1 to 1 1/2 packed brown sugar (I used 1 1/2 cups)
  • 3 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoons ground cloves
  • 8 to 12 tablespoons (1 to 1 1/2 sticks) butter (I used 1 1/2 sticks)

Icing:

  • 4 ounces mascarpone cheese, softened
  • 4 tablespoons (1/2 stick) butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 3 or more teaspoons milk

Directions:

Step 1:  For the Dough:  Mix the milk, water, melted butter, sugar and yeast in a two cup measure.  I used a microwave safe glass measure and heated the milk and water a full power for 1 minute, 20 seconds to reach 110 degrees.  In the bowl of a stand mixer, add the flour and salt.  Using the dough hook attachment, start the mixer on low.  Add the milk mixture slowly.  Scrap down the sides as needed until the flour is incorporated.  Increase the mixer speed to medium (raised my KA to the 5 setting) and let it knead for another 6 to 7 minutes.  If the dough looks overly wet, add 2 tablespoons of flour at a time and continue mixing until the dough forms a mass.  Spray a large bowl with cooking spray.  Transfer the dough to the bowl and spray the dough also.  Cover the bowl with a clean dish towel and use my tip below to aid the rise.  Let the dough rise until doubled.  If using my tip, it will double in 45 to 60 minutes.  If not, it may take 1 to 2 hours.

Step 2:  For the coating:  As the dough rises, combine the brown sugar, ginger, cinnamon and cloves in a bowl.  Place the melted butter in a small bowl.  If you would like to dial back the sweetness and gooeyness of the recipe, use the lesser amounts of sugar and butter.  Set aside.

Step 3:  For the shaping the dough balls:  Sprinkle a clean work surface with flour.  Transfer the dough onto the floured surface.  Spread and press the dough into about an 8 inch square.  Cut the dough into 8 by 8 slices with a bench scraper or knife.  This will give you 64 pieces.

Step 4:  Spray the bundt pan with cooking spray.  Roll each piece of dough into a ball shape.  Dip each dough ball into the melted butter individually.  Then roll them in the brown sugar mixture until they are well coated.  Place the dough ball into the bundt pan.  Layer the dough balls so they are offset and the dough ball on top is placed on the seam of dough balls below.  Repeat until all the dough balls are in the bundt pan.  If there’s any remaining melted butter, drizzle it over the top of the dough balls.  If there’s any remaining brown sugar, sprinkle it over the top of the dough balls too.

Step 5:  Cover the bundt pan with a clean dish cloth or plastic wrap.  Let rise until puffy and until they are about an inch or two from the top of the pan.  If using my oven tip below, let rise for 45 minutes.  If not, let rise for 1 to 2 hours.

Step 6:  Bake unwrapped 30 to 35 minutes in a preheated 350 degree oven.  When done the top should be browned and the coating begins bubbling a bit.  Let bread cool in the pan for a maximum of 5 minutes.  Any longer and it will be difficult to depan.  Invert bread onto a large plate.

Step 7:  For the Icing:  While the doughs cools a bit, add butter and mascarpone cheese to a large mixing bowl.  Beat 4 to 5 minutes.  I beat them on high using a hand-held mixer.  Beat in vanilla extract, ginger and cinnamon.  Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere).  Mix in the milk.  If you want a thinner icing, add more milk in teaspoons increments until you reach desired consistency.  While the bread is still warm, spread the icing on top of the bread – the icing will drizzle down the sides of the dough.  Serve warm or cold.

Recipe inspired by Cooks Illustrated.

Tips:  If your house is chilly like mine always is and your dough doesn’t rise, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven.  The boiling water will create a warm moist environment in the oven for the dough to rise well.  Leave the oven light on and it will add to the warming effect.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

12 Weeks of Christmas Treats Blog Hop

Week 9, November 20, 2013

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#TwelveLoaves November-Spice.  October #TwelveLoaves was about baking with Root Vegetables.  It was quite a delicious month! Temperatures are dropping and it is the right moment to explore bread and SPICE!  Share your November Spice Bread (yeast or quick bread).  Let’s get baking!

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.  Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this November, 2013, and posted on your blog by November 30, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

Are you hungry for amazing bread? Check out what the Twelve Loaves bakers have created this month:

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This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Gingerbread #12WksXmasTreats #TwelveLoaves

Gingerbread Loaf | Bakewell Junction

Gingerbread Loaf | Bakewell Junction

It’s time for the 12 Weeks of Christmas Treats blog hop again.  It’s hosted by Brenda Thompson from MealPlanningMagic.com.  The blog hop goes live every Wednesday until Christmas.  If you’d like to join us, please fill out the form on Brenda’s blog.

This is the fourth week of Christmas Treats and I wanted to make something that would work for the #TwelveLoaves and #12WksXmasTreats.  Since the theme for Twelve Loaves October is root vegetable and I wanted to make something different than everyone else, I looked for a Gingerbread recipe.  I found this recipe online and it’s made in a loaf pan.  As with quick bread recipes, it’s easy to make.  I wasn’t sure I would post this recipe because I generally like a sweeter gingerbread and it fell in the middle when I checked it too soon.  Adding a heavy sprinkling of powdered sugar before serving helps with the sweetness I look for and it has a strong gingery flavor – just what you want in gingerbread.

Gingerbread

Yield:  1 loaf                 Cook Time:  60 minutes

Ingredients:

  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) butter
  • 1 egg
  • 1/2 cup brown sugar
  • 1 cup molasses
  • 1/2 cup warm water
  • 3 tablespoons crystalized ginger, 1/2 cup raisins or other dried fruit (optional)

Directions:

Step 1:  In a medium bowl, combine the flour, ginger, cinnamon, cloves, salt and baking soda and set aside.  Blend egg, butter, molasses and brown sugar with an electric mixer to combine.  Beat in the flour mixture.  Stir in water until just combined.

Step 2:  Prepare an 8 by 4 inch loaf pan (9 by 5 inch pan but I believe it was too big) by spraying with cooking spray.  Transfer the batter to the pan and bake in a preheated 350 degree oven for 50 to sixty minutes.

Step 3:  Let gingerbread cool in the pan for 10 minutes.  Depan and let cool completely.  Serve with sprinkled with powdered sugar or a dollop of whipped cream.

Recipe from The Fresh Loaf.12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

12 Weeks of Christmas Treats Blog Hop

Week 3, October 9, 2013

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Our #TwelveLoaves October theme is Root Vegetables.  September was about baking with our finds from the Farmers Markets.  We are continuing exploring what is in season and our October baking mission is about Root Vegetables.  Share your October Root Vegetable Bread (yeast or quick bread).  Let’s get baking!

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.  Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this October, 2013, and posted on your blog by October 31, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

Here are the amazing creations posted by the cohosts:

You are next… Click here to enter

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

12 Weeks of Christmas Treats ~ Week 4 ~ Giant Ginger Cookies

It’s the fourth week of the 12 Weeks of Christmas Treats blog hop hosted by Brenda Thompson from MealPlanningMagic.com.  If you’d like to join us, please fill out the form on Brenda’s blog.

Most of my Christmas treats are cookies.  Hopefully you don’t mind this.  This week I’d like to share a recipe that I got from a magazine that a friend of mine gave me a couple of years ago – Better Homes and Gardens Ultimate Cookies & Bars magazine.  I added the Giant Ginger Cookies to my Christmas cookie list and made them last year.  They were a hit.  My husband has always hated gingerbread cookies but even he said that these are really good.

Now I wouldn’t really consider these cookies giant – I reserve that for the cookies that are the size of a dinner plate – but they are larger than the average cookie (about the size of a coaster) and pretty thick too.  The demerara sugar coating gives the cookies great added texture.  Ginger cookies always remind me of the holidays and they are a staple for most everyone.

Enjoy.

Giant Ginger Cookies

Yield:  24 cookies                  Cook Time:  11 – 13 minutes

Ingredients

  • 4 1/2 cups flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 1/2 ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/2 cups shortening (I used Crisco Baking Sticks)
  • 2 cups sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 3/4 cups Demerara, turbinado or granulated sugar

Directions:

Step 1:  Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper and set aside.

Step 2:  Combine flour, ginger, baking soda, cinnamon, cloves and salt in a separate bowl and set aside.

Step 3:  Using an electric mixer on medium to high speed beat shortening in a large bowl for 30 seconds.  Scrape the sides of the bowl as you go when necessary.  Beat in the 2 cups of sugar.  Combine eggs and molasses into the mixture.  Beat in as much of the flour mixture as possible.  Finish combining the remaining flour using a spatula.

Step 4:  Add the demerara sugar into a small bowl.  Roll dough into 2 inch balls using a 1/4 cup measure or ice cream scoop.  Coat with coarse sugar by rolling in the small bowl.  Place 2 1/2 inches apart on the parchment lined cookie sheet (or ungreased cookie sheet).

Step 5:  Bake for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed slightly.  Cool cookie on racks for 2 minutes.  Remove the cookies from the pans and let cool completely on cooling racks.

Tips:  Do not bake cookies too long.  Sometimes it’s a bit annoying to measure shortening using the water displacement method, so this time I used Crisco Baking Sticks which are softer than regular shortening and are as easy to use as butter, since they are shaped like a stick and have the measurements similar to the way they are on a stick of butter.

Storing:  Store cookies in a sealed plastic container.  The cookies are fine for several days when stored this way.  Freeze up to three months.  Do not store with cookies that aren’t spiced as the other cookies will take on the flavors of these cookies.

Enjoy!!!

Barely adapted from Better Homes and Gardens Ultimate Cookies and Bars magazine.

Have a look at the other great cookies in the blog hop by clicking on the Linky Tools link below.  Sorry my blog doesn’t support the blog hop participant icons directly.

12 Weeks of Christmas Treats Blog Hop

Week 4, October 18, 2012

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