1/4 c. warm water
1/2 tsp. sugar
1/4 tsp. ginger
2 pkg. yeast

Combine in bowl you're using to make the bread. Let stand until nice and bubbling. Into a large bowl, combine:

1 1/2 tbsp. sugar
1 1/4 c. water
2 c. flour
3/4 c. dry skim milk

After combining, stir into the yeast mixture and let stand until risen and bubbly. Add:

1 1/2 c. water
3 tsp. salt
1/4 c. butter or oil

Beat well. Stir in 4 cups flour. Spread 1 cup flour on board, turn out dough and knead using a little additional flour as needed to make a smooth dough. Return to bowl, grease top a little, let rise about 30 minutes. Divide into even portions, shape into loaves, place in greased pans, brush tops with oil or Crisco. Let rise until double. Bake 45 minutes; first 20 minutes at 350 degrees, next at 325 degrees.

If a soft crust is desired, brush tops with Crisco before removing from pan. Allow to cool in pan 5 minutes, then remove. Makes 3 loaves.