Heat oven to 375. Line large baking sheet with parchment paper.
In a medium mixing bowl, stir together the flour, ginger, cinnamon, baking
powder and soda until evenly combined. Set aside.
In a large mixing bowl, whisk together until smooth; the eggs, dark brown sugar,
melted butter and molasses. Add flour/spice mixture and stir by hand with wooden
spoon until batter is smooth. Let rest for 3 minutes.
Spoon batter into large decorator bag with large opening. Pipe onto baking sheet
into 2 loaves, each 10 inches long and 2 1/2 inches wide. Alternatively, spoon
batter onto pan. In a small cup, beat egg and water.
Brush loaves well with egg wash, then smooth and shape with palms of hands.
In small bowl, combine 2 tablespoons sugar and 1/2 teaspoon ground cinnamon.
Sprinkle mixture on top of loaves. Bake for 20-25 minutes until center springs
back when touched. Remove from oven and immediately brush loaves with corn
syrup. If desired, sprinkle with colored sanding sugar. Cool completely.
Carefully peel off parchment paper. Use a large serrated knife and slice each
loaf on the diagonal into 10, 3/4-inch pieces. Stand slices on baking sheet and
bake at 170 or lowest baking temperature for 30-40 minutes. Cool completely
before storing.
