Bread from Scratch

Measure the 1 1/2 cups bread flour into a large mixing bowl. Stir in yeast, and ground ginger. In medium saucepan, heat the water, milk, sugar, and salt just until warm. Stir gently and remove from heat. Add to bread/yeast mixture, beating with a wooden spoon until smooth. Stir in eggs, one at a time; beating after each addition until smooth. Add the 2 1/2 cups bread flour, 1/2 cup at a time, beating with wooden spoon after each addition until smooth. At the last you will need to use your hands to mix the flour into the dough. Grease 2 loaf pans (or 13 oz coffee cans) with non stick cooking spray. Shape dough into 2 loaves and place into pans. (If using coffee cans, also spray the plastic lids. Then cover the cans) Put into a warm, draft free place to rise until doubled. When using the coffee cans the plastic lids will pop off. It is important that the area you use be draft free or the dough will not warm enough to rise. If you want to freeze the dough for later use do so before letting the dough rise. Then allow at least 3 1/2 hours to thaw and rise before baking. Bake at 375 degrees in preheated oven for 20 to 25 minutes until golden brown. Set on wire rack and let cool 10 minutes before removing from pans.