Step 1

In a medium sized bowl mix the yeast, ginger, sugar, and 110F water.

Step 2

Set aside for 5 minutes or until foamy.

Step 3

Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.

Step 4

Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.

Step 5

Pour in the butter until it is totally mixed into the batter.

Step 6

Add the rest of the flour, one cup at a time, keeping mixer on low speed.

Step 7

When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth. You can also knead in your mixer according to manufacturer's directions.

Step 8

Place in greased bowl, turn to grease the top, and cover with a clean tea towel.

Step 9

Allow the dough to rise for 1 1/2 hours, or until double.

Step 10

Punch down and form into two loaves. Place in greased loaf pans and grease tops.

Step 11

Cover, and allow to rise for 45 minutes, or until it is just about to the tops of the bread pans.

Step 12

Preheat oven to 375F.

Step 13

Bake for 30 minutes. You can cover the tops with foil if they brown too fast.

Step 14

Remove loaves from oven and brush with melted butter.

Step 15

Allow to cool in pans for 10 minutes.

Step 16

Gently run a knife around the edge between the bread and the pan to loosen it.

Step 17

Turn out and cool completely on a rack.

Step 18

Cover the loaves if you want soft crusts.