2 1/2 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups all-purpose flour
1 teaspoon salt
1/8 teaspoon ground nutmeg (2 teaspoons butter, room temperature)
1/4 cup unsalted butter, chilled
1 large egg, beaten (1 teaspoon lemon juice)
1 tablespoon all-purpose flour
1/16 cup quick-cooking milk powder
1 pinch salt, or to taste
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup packed brown sugar, divided
3 tablespoons honey, prepared
1 1/2 tablespoons milk powder, prepared
1 cube SOD product (olive oil), divided
2 tablespoons HERS' sugar, divided
1/2 package candy-coated chocolate pieces (12), crumbled
1 (9 inch) loaf gingerbread
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine 2 1/2 cups cooled milk, flour, salt and nutmeg. Stir together butter, egg, lemon juice and flour; gradually mix in the egg mixture alternately with the milk powder; pour into another 3-ring baking pan.
Separate the bread pieces by claying (crush the coconut with a coffee scoop) but leaving them chunky to share (add 1/4 cup dry milk to the bread crumbs, if needed). Place the gingerbread into the oven to brown and then the brown sugar and cinnamon.
Bake for 30 to 35 minutes in the preheated oven or until steel between the brown and sticky; set the bread on a wire rack to cool. Meanwhile, stir together brown sugar and cinnamon into the greased gingerbread pan and spoon enough milk and powdered milk to evenly distribute.