bake - May 2019 - 58

formula of the month

Zingerman's Bakehouse from Chronicle

In a separate bowl, combine the flour,

Books is filled with 65 tested, detailed

baking soda, cinnamon, ground ginger,

ABOUT THE BAKERY

recipes, many that have never been

and cloves. Stir with a fork until evenly

shared before. The recipes are accompa-

combined. Add all of the dry ingredi-

nied by color photos, behind-the-scenes

ents and the crystallized ginger to the

stories, and iconic illustrations from Zing-

creamed butter mixture and mix until

erman's own in-house artists.

completely incorporated. If using an elec-

Opened in 1992, Zingerman's
Bakehouse brings traditionally
baked breads and pastries to
food lovers in Ann Arbor and
across southern and central
Michigan. The bakery also
reaches Zingerman's customers
around the country through
Zingerman's Mail Order.
Founded by Frank Carollo
and now run by Frank and
Amy Emberling (an original
Bakehouse staffer), the
Bakehouse also has an onsite
Bakeshop, which sells baked
goods to retail customers as
well as BAKE!, a teaching
kitchen designed for home
bakers of all different skill
levels, from those who have
never touched a measuring
spoon in their life to those who
feel pretty accomplished and
want to learn more. The bakery
hosts action-filled, fun and
informative bread and pastry
baking classes. Learn more
at www.bakewithzing.com.

tric mixer, use a low speed.

INGREDIENTS
110 grams unsalted butter
150 grams Muscovado brown sugar
110 grams molasses
1 large egg, room temperature
310 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
110 grams chopped crystallized ginger
Demerara sugar for sprinkling tops

Portion the cookie dough using a
3⁄4-ounce portioner, or shape it by hand
into balls, using about 1 1⁄2 Tbsp of dough
for each. Place onto a sheet tray lined
with parchment paper, leaving space for
the cookies to spread. With the palm of
your hand, press each cookie down to a
thick disk. Top each cookie generously
with Demerara sugar. For the best coverage, dip the cookie's top surface into
the sugar to completely cover it. This is
easier when cookies are chilled.

PROCEDURE
Preheat the oven to 350°F (180°C).

Bake the cookies for 12 to 14 minutes.
Overbaking will make the cookies too

In a large mixing bowl, cream the butter,

firm. You want them to be fairly soft. It is a

Muscovado sugar, and molasses with a

little difficult to know when they are done,

wooden spoon until well blended. If you

because they are so dark to start with that

are using a stand mixer, use the paddle

the color change is not dramatic. Look for

attachment on medium speed. Add the

firm edges and avoid a visibly wet center.

egg and mix until the mixture is light

Also remember that they will continue to

and creamy.

bake after you remove them from the oven.

58 < MAY 2019 | bakemag.com

FORMULA AND PHOTO COURTESY OF ZINGERMAN'S BAKEHOUSE

Ginger Jump-Up Cookies
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bake - May 2019

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