Step 1: Activate the Yeast

1. Dissolve sugar in the warm water and milk in a large mixing bowl.
2. Whisk in yeast (and ginger if using). Let sit for 5–10 minutes until foamy.

Step 2: Begin the Dough

1. Stir in 1 cup of the flour. Whisk in the salt and oil.
2. Gradually add the remaining flour, 1 cup at a time, mixing until the dough pulls away from the sides of the bowl.

Step 3: Knead the Dough

1. If using a mixer, knead for 5 minutes.
2. For hand kneading, turn the sticky dough onto a lightly floured surface and knead for 10 minutes, adding flour as needed, until the dough is smooth and elastic.

Step 4: First Rise

1. Place the dough in an oiled bowl, turning to coat the top. Cover with a damp cloth and let rise in a warm place until doubled in size (about 1 hour).

Step 5: Shape the Loaves

1. Punch down the dough and knead for 3 minutes. Divide in half and let rest for 5 minutes.
2. Shape into loaves and place in greased 9×5-inch loaf pans. Brush tops with melted butter.

Step 6: Second Rise

1. Cover loosely and let rise for 30 minutes, or until the dough rises about 1 inch above the pan.

Step 7: Bake the Bread

1. Preheat the oven to 350°F.
2. Bake for 30 minutes, or until the loaves sound hollow when tapped.

Step 8: Cool the Bread

1. Brush the tops with butter for a soft crust. Cover the loaves with a clean tea towel as they cool.
2. After 5 minutes, remove loaves from pans and let cool completely on a wire rack under the tea towel.