Total Calories: 1,048
In a large mixer bowl, combine starter, milk, dry milk, honey, ginger and 1 1/2 cups flour beat well. Add butter, salt and 1 1/2 cups flour, mixing well continue to add flour as needed to form a stiff dough. On a lightly-floured surface, knead dough until smooth and elastic. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about two hours.* Turn out dough, divide in half and shape into loaves. Place in two well-greased 9 x 5 x 3-inch loaf pans. Cover and let rise in a warm place, free from drafts, until doubled, about 2 hours. Bake in a preheated 375° F oven for 45 minutes or until golden and sound hollow when tapped.
* If room temperature is low or you don't have a warm place to let the dough rise. Sourdough without yeast added normally takes much longer to rise than conventional yeast breads. It may take 2 to 3 hours longer, but is worth the wait. If you just can't wait, add one package active dry yeast as you would in any yeast bread.
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