In a medium sized bowl mix the yeast, ginger, sugar, and 110F water.

Set aside for 5 minutes or until foamy.

Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.

Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.

Pour in the butter until it is totally mixed into the batter.

Add the rest of the flour, one cup at a time, keeping mixer on low speed.

When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth. You can also knead in your mixer according to manufacturer's directions.

Place in greased bowl, turn to grease the top, and cover bowl with a clean tea towel.

Allow the dough to rise for 1 ½ hours, or until double.

Punch down and form into two loaves. Place each in a greased loaf pan with seam sides down. Grease tops.

Cover, and allow to rise in a warm place for 45 minutes, or until it is just about to the tops of the bread pans.

Preheat oven to 375F.

Bake for 30 minutes. You can cover the tops with foil if they brown too fast.

Remove from oven and brush top of the loaves with melted butter. Place on cooling rack.

Allow to cool in pans for 10 minutes.

Gently run a knife around the edge between the bread and the pan to loosen it.

Turn out and cool completely on a rack.

Cover the loaves if you want soft crusts.