active dry yeast
white bread flour
butter, extra - for brushing the top
Warm the milk till it is lukewarm.
Warm the water till it is lukewarm as well.
Using a stand mixer, lightly stir the warm milk, warm water, sugar, yeast and ginger until all dissolved. Allow to sit until the liquid becomes foamy (about 10 minutes.)
Whisk in 1 cup of flour by hand until combined.
Add the salt and butter and mix well.
Attach a bread hook to the stand mixer and add the rest of the flour, one cup at a time until a dough ball forms,
Continue to mix with the dough hook for about 5 minutes.
Remove the dough ball and place in a lightly greased bowl. Cover with plastic wrap or clean dish towel and allow to rise until double the size.
When doubled in size, punch the dough down and remove to a lightly floured surface.
Knead by hand for several minutes to remove air bubbles.
Divide dough in half and shape into two loaves.
Place in greased pans, cover and let rise until about 1 1/2 inches above the rim when looking at centre of loaf.
Bake on the centre rack in oven at 180˚C for approximately 30 minutes.
To check to see if it is done, lightly tapping on the top of a loaf. It will sound hollow when it is done.
Cool in the pan for about 5 minutes, then remove from pan and let sit on a wire rack and cool completely before slicing.
You can substitute buttermilk for the regular milk.
The ginger can be omitted, though it does help with the rising of the dough
Substituting potato water (water which you have boiled potatoes for mashed potatoes) for the water will also aid in the rising of the dough
For a soft crust, brush with the extra melted butter on the tops of the bread after removing from the oven, then cover with a clean dish towel until cooled.
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