| | Directions | | Dissolve yeast in water. Add and mix in ginger, salt, and sugar. Add 2 C flour and beat until smooth. Add rest of the flour and mix. Turn dough onto floured board or cloth. Knead until dough is smooth and elastic (about 8 minutes) adding more flour if needed. Dough will be stiff. Butter hands and shape dough into ball, put in lightly oiled bowl and cover. Let rise until dough is doubled in size. Punch down and shape into 2 long loaves or 3 small loaves. Lightly oil cookie sheet and dust with corn meal. Brush tops with cold water. Make diagonal cuts in top of loaves. Let rise until doubled. Bake at 450° for 7 minutes, turn down heat to 350° for 30-35 minutes. |
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| Ingredients | | - |  | 2 cups lukewarm water |
| - | | 1 package dry yeast |
| - | | 1/2 teaspoon ginger, a must |
| - | | 2 teaspoons salt |
| - | | 1 tablespoon sugar |
| - | | 5 cups flour |
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