Chef-instructor Ernest Hiltbrand's sturdy dough is designed for house construction, but also makes a good, chewy cookie. This formula looks like a lot, but makes just enough to fill two full baking pans, or the equivalent in cut-out cookies. Bake a batch of
gingerbreadThe dough is very gluey. If you don't have a standing mixer with a bread hook, use a strong metal spoon and mix by hand; a hand-held electric mixer probably won't be strong enough.
Swiss Gingerbread
12-1/2 cups bread flour
1-1/2 tablespoons EACH baking powder and baking soda
3 tablespoons plus 2 teaspoons cinnamon
2 tablespoons ground ginger
1/2 teaspoon nutmeg
1 tablespoon plus 1 teaspoon ground cloves
1-3/4 cup sugar
4 cups honey
1/2 cup milkPreheat oven to 325 degrees. Sift together all dry ingredients, including spices.
Combine sugar and honey in a saucepan and bring just to a rolling boil, stirring constantly to keep from burning. Remove from heat; cool 2 to 3 minutes.
Add warm honey mixture to dry ingredients, then add milk. Mix at slow speed, 5 to 6 minutes, dusting occasionally with bread flour to keep dough from sticking to bowl. Dough should have the consistency of pie dough. If too dry, add more milk and mix until smooth again.
Roll out dough into 1/3-inch thickness (or thinner, if desired) and cut into shapes. Bake 18 to 22 minutes (less for thinner cookies).
Note: To use your own gingerbread house pattern with this dough, roll out 1/3-inch thick onto two 12-by-18-inch sheet pans. Brush surface with milk, then use a fork to make holes in a diamond pattern to keep dough from blistering. Rest overnight in refrigerator. Bake as with cookies. Just after removing from oven, brush with a thin icing (1/3 to 1/2 cup water mixed with 1 pound powdered sugar). Cut into pieces for walls and roof and assemble with royal icing.
Nutritional information unavailable.
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