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1
To make the sugar water, in a small bowl use 1 cup of boiling water and dissolve 3/4 cup of sugar. You can add more if you like as long as it fully dissolves.
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2
Once the sugar water temperature drops into the 100-115 degree range, add the yeast and ginger.
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3
In another small bowl, add the eggs, sugar, salt and vanilla and mix until all well incorporated.
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4
Allow the melted butter to cool down (but not go solid). Take a spoonful of the egg/sugar mixture and mix with the melted butter to 'temper' it, then pour the melted butter into the egg/sugar mixture and mix well. You do not want to just pour hot butter into the egg mixture as it could 'cook' the egg and form curds.
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5
In the mixer, put in the bread flour, potato flour, dough conditioner and powdered milk and briefly mix.
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6
Once the yeast mixture has foamed, start the mixer on low and pour in the yeast mixture and then the egg mixture.
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7
Once the ingredients are mixed thoroughly, stop mixing and let it rest about 10 minutes.
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8
Start the kneading process. The dough should feel a little 'tacky' to the touch but should not stick to your hand and fingers when you pull it away. Knead for at least 10 minutes and then test it using the 'window pane' test.
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9
Once the dough is well kneaded, form a ball by pulling the sides of the dough under itself to form a tight skin on top.
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10
Lightly coat a bowl with oil (I use a cooking spray) and place your dough ball in it, rolling the ball in the bowl to coat it. Cover with plastic wrap and place in a warm place to rise for about 2 hours or until it has doubled in size.
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11
When dough has doubled, place on a floured surface and hand knead for about 30 seconds, then form it into a ball again by tucking the sides under.
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12
Lightly spray a pie tin with oil and place the dough ball in it. Cover with a large bowl or plastic wrap and let it rise again for 1 hour in a warm place, or until it has risen to cover the bottom of the tin with a nice dome.
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13
30 minutes before baking, preheat the oven to 350 deg. and set an oven rack for baking in the middle/center.
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14
Bake in the pie tin on the middle rack for about 40 minutes. You should see a nice golden brown crust and the interior temperature should be about 200 deg. using a fast acting digital thermometer. If the color is achieved but more time is needed, cover the top with aluminum foil to prevent further browning and to allow the inside to continue baking.
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15
When done, remove to a cooling rack. You can leave it in the pie tin or remove it and place bread directly on rack. Cool for 30 minutes before tearing and serving.
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16
Enjoy!
