A delightful tropical-inspired bread with a hint of ginger and vanilla, perfect for any occasion.
Cream the butter and sugar together in a mixing bowl using the paddle attachment of a stand mixer.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time to the creamed mixture, mixing well after each addition.
Crack the eggs into a separate bowl to avoid shells in the mixture.
Switch to the dough hook attachment, then add the warm water, yeast, vanilla, ginger, salt, and bread flour. Mix until a dough forms and knead for 8-10 minutes until smooth and elastic.
Check the dough's consistency; it should be slightly tacky but not sticky.
Shape the dough into a ball, place it in a greased bowl, cover, and let it rise until doubled in size.
Place the bowl in a warm, draft-free area for optimal rising.
Punch down the risen dough, shape it into a round loaf, and place it on a parchment-lined baking sheet.
Handle the dough gently to retain some of the air bubbles for a lighter texture.
Bake in a preheated oven at 350°F for 20 minutes, then reduce the temperature to 325°F and bake for an additional 15-20 minutes until golden brown.
Tap the bottom of the loaf; a hollow sound indicates it's fully baked.
Let the bread cool on a wire rack before slicing and serving.
Allow the bread to cool completely for easier slicing and better texture.
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