Soft Ginger Bread

This bread actually improves after one day as the flavors meld and the crumb softens. Bake completely, cool to room temperature, and wrap tightly in plastic wrap. Store at room temperature for up to 3 days before serving.

Store the cooled gingerbread wrapped tightly in plastic wrap at room temperature for up to 5 days, or freeze for up to 3 months. The high molasses content keeps it moist. Thaw frozen bread overnight at room temperature. Serve at room temperature or warm briefly in a 300°F oven for 10 minutes.