• Mix all dry ingredients EXCEPT 3C of flour, fluff with a fork to ensure yeast and ginger is well mixed.
• Add remaining wet ingredients, mix until very smooth (about 5 minutes)
• Cover and let rise for 25 minutes.
• Uncover dough and mix in the remaining 3C of flour. Mix until smooth, cover and let rise for 20 minutes.
• Into parchment lined cans (or paper baking cups) pour batter to half-way.
• Pre-heat oven to 350°F and let batter rise uncovered for 20 minutes.
• Bake for 25-35 minutes, or until you get a clean toothpick test.

  Note: 350 may be too hot for your oven, so if the bottoms are too dark, lower the temp to 335° and know that you may need to bake it for a bit longer to get a clean toothpick test.
• Allow bread to cool slightly, then remove from the cans and remove the paper. Place breads on their sides on a towel. Roll them often as they cool to prevent moisture build up.

For Icing:

• Combine half of the orange zest, vanilla extract, and powdered sugar in a medium bowl.
• Add heavy cream slowly, while whisking the mixture, until it reaches a pouring consistency.

  NOTE: You don't want to it be like water, just thin enough to pour, but thick enough to not run right off.
• Allow the bread to cool thoroughly and gently pour the icing over the tops of the breads.