-
1
Put water in a small bowl, sprinkle the yeast, a pinch of the sugar, and the ginger, then mix until dissolved.
-
2
Set aside to proof (become foamy), about 10 minutes.
-
3
In a large mixing bowl combine the milk, sugar, oil, and 1-1/2 cup flour.
-
4
Beat vigorously with a balloon or dough wisk until thick and sticky (about 40 strokes).
-
5
Add the yeast mixture and beat vigorously for 1 minute.
-
6
Add the remaining flour, 1/2 cup at a time, beating until well incorporated.
-
7
Beat vigorously for another 2 minutes, the scrape down the sides of the bowl with a spatula.
-
8
The dough will be sticky.
-
9
Generously grease the sides of two ceramic or glass baking dishes, at least 13 oz.
-
10
each.
-
11
Divide the batter evenly between the two dishes, then flour the back of your fingers and press the dough in to fill up all the corners and smooth the top.
-
12
Let rise 45 minutes to 1 hr until doubled in size.
-
13
About 20 minutes before the rising is done heat the oven to 350 (325 if using a glass dish).
-
14
Bake 45 minutes, check for doneness by inserting an instant-read thermometer and check for 200F.
-
15
Cool in the pans for 5 minutes then turn out onto a wire rack and cool for 2 hrs before serving.
