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1
Combine 2 cups flour, yeast, salt and 1/2 teaspoon ginger in large bowl; stir well and set aside.
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2
Combine skim milk and next 4 ingredients in medium saucepan; cook over medium heat until very warm (but not scalded), and remove from heat.
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3
Gradually add milk mixture to flour mixture, beating at medium speed for 3 minutes.
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4
Add egg, and continue beating an additional 3 minutes.
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5
Add enough of remaining flour to make a soft dough, and turn out onto lightly floured work surface.
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6
Knead until dough is smooth and elastic, adding up to 2 tablespoons of flour as necessary.
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7
Place dough in large oiled bowl, turning once to coat.
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8
Cover and let rise in warm, draft-free place until doubled in bulk, about 1 1/2 hours.
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9
Punch dough down; cover and let rest 10 minutes.
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10
Place dough on lightly floured work surface (adding remaining 1 tablespoon flour as necessary), and roll into 22X12-inch rectangle.
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11
Combine jam and remaining 1/4 teaspoon ginger; spread over rectangle, leaving about 1 inch margin around sides.
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12
If desired, add nuts.
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13
Roll up jellyroll style, starting at long side.
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14
Pinch down ends and seams to seal.
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15
Place seamside down in a 9-inch round cakepan coated with cooking spray: begin at outer edges, spiraling in to center of pan.
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16
Cover and let rise until again doubled in bulk (about 30 minutes).
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17
Bake at 350-degrees for 35 minutes.
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18
Cover with foil for last 15 minutes if necessary to prevent excessive browning.
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19
Cool in pan 10 minutes, remove, and cool on wire rack.
