Conventional Method:

1. Dissolve the sugar in warm water and milk.
2. Whisk in the yeast and ginger (if using). Let sit for 5-10 minutes until the mixture becomes foamy.
3. Stir in 1 cup of flour.
4. Whisk in salt and oil.
5. With a mixer, add the remaining flour one cup at a time until the dough pulls away from the bowl.
6. Knead with the machine for about 5 minutes.

Hand Kneading Method:

1. Mix in flour until the dough becomes sticky.
2. Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. Add flour as needed.

Rising and Shaping:

1. Oil a large bowl and place the dough in it. Oil the top of the dough and cover with a damp cloth.
2. Let the dough rise until doubled in size, about 1 hour.
3. Punch down the dough and knead it for 3 minutes. Divide the dough in half and let rest for 5 minutes.
4. Shape the dough into loaves and place them in greased 9×5 inch loaf pans. Brush the tops with melted butter.
5. Let the dough rise for 30 minutes until the dough has risen about an inch above the pans.
6. Bake at 350°F for 30 minutes until the loaves sound hollow when tapped or an instant-read thermometer registers 190°F in the center.

For a Soft Crust:

1. Butter the tops of the loaves and place a clean tea towel over the loaves when you remove them from the oven.
2. Let the bread cool for 5 minutes, then remove from the pans and finish cooling, covered with the tea towel.

Bread Machine Instructions:

1. Add the ingredients in the order recommended by the bread machine manufacturer.
2. Select the white bread cycle and press start.
3. When the dough has risen once and the second kneading cycle begins, turn the machine off and then press start again to reset.
4. The dough will rise a second time before baking.