Ingredients
1 package (1/4 ounce) active dry yeast2-1/2 cups warm water (110° to 115°)1 cup instant nonfat dry milk powder3 tablespoons shortening2 tablespoons sugar2 teaspoons salt1/4 teaspoon ground ginger6 to 7 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk powder, shortening, sugar, salt, ginger and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 40-45 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
