Cook rice according to package directions. Set aside, and cool to 105° to 115°.
Combine yeast, 1 teaspoon sugar, ginger, and 1/2 cup warm water; stir until yeast is dissolved. Set aside.
Combine 1 1/2 cups warm water, milk powder, remaining sugar, and 4 cups flour; stir well. Stir in butter, salt, rice, 4 cups flour, and yeast mixture.
Turn dough out onto a surface sprinkled with remaining flour; knead 10 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest 10 minutes.
Divide dough into 4 equal portions, shaping each into a loaf. Place each loaf into a greased 8 1/2- x 4 1/2-x 3-inch loaf pan. Cover; repeat rising procedure for 45 minutes or until doubled in bulk. Bake at 350° for 40 minutes or until loaves sound hollow when tapped. Remove bread from pans and cool on wire racks.
Oxmoor House Homestyle Recipes