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Bread from Scratch

1 1/2 cups bread flour
1 package active dry yeast
1/2 cup milk (can be skim or whole)
1/4 cup sugar
1 teaspoon salt
2 eggs
1/2 cup water
1/2 teaspoon ground ginger
2 1/2 cups bread flour

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.


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