Recipe - Rich White Batter Bread

1 One half cup Milk
2 tablespoon Sweet butter
2 tablespoon Honey
One fourth teaspoon Ground ginger
2 teaspoon Salt
2 tablespoon Dry yeast
One half cup Warm water
1 teaspoon Sugar or honey
4 Eggs
6 cup Unbleached white flour

Makes 2 large loaves

In a saucepan scald the milk; add butter, 2 Tbsp honey, ginger and salt.
Cool.

In a large bowl dissolve the yeast in the warm water with the sugar or
honey. When this is bubbly, add cooled milk mixture. Add eggs, one at a
time, beating well after each.

Add 3 cups of the flour and beat thoroughly for at least 5 minutes with an
electric mixer. (A finer texture will result if you can let this sponge
sit, covered with a towel, for an hour or so.) Beat in 3 more cups flour or
enough to form a mass which clings together, leaving the sides of the bowl.
You may have to resort to a wooden spoon at this point.

Cover and let dough rise in its bowl until it has doubled in bulk. Stir
down with a wooden spoon and divide equally between two 9x5inch buttered
loaf pans. You may feel like you are pulling taffy but don't give up.
Smooth the dough out as best you can with the spoon or your hands. Cover
and let the dough rise until it reaches the tops of the pans. Preheat oven
to 375F. Bake 25 30 minutes or until the loaves sound hollow when tapped
on the bottom. Remove from the pans and put directly on the oven rack for
another couple of minutes baking.

The Garden Way Bread Book From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini