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GINGER YEAST BREAD 
1/2 c. milk, heat to just scalding, stove top or microwave
2 tbsp. shortening
1 1/2 tbsp. grated orange peel
1 tsp. salt
1/4 c. molasses

Add to milk and stir until shortening melts. Cool to lukewarm. 3/4 tsp. cinnamon 1/2 tsp. ginger 1/8 tsp. cloves

Sift together into dry bowl. Measure 2 cups of this mixture; set aside both parts. 1 pkg. active dry yeast Pinch of sugar

In a large mixing bowl, dissolve and proof yeast (sugar and yeast become foamy if yeast is good).

To yeast and egg mixture add lukewarm milk mixture and the 2 cups of flour mixture; blend at low speed of electric mixer, then beat at medium speed for 2 minutes. Add remaining flour mixture and beat 1 minute. cover and let rise in a warm place, until doubled, about 45 minutes.

Stir down and pour batter into greased 9 x 5 x 3 inch loaf pan. Cover and let rise until doubled, about 40 minutes. Bake in preheated oven, 375 degrees about 45 minutes or until tests done with cake-tester or toothpick. Remove from pan immediately onto wire rack to cool.

Great, fresh with cream cheese or toasted with cream cheese or peanut butter. Nice gift idea. Bake batter in 2 smaller loaf pans. Wrap and tag loaves with recipe and serving directions.

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