In small bowl, combine water, 1 tsp sugar, ginger and yeast. Let stand Let stand until bubbly. In large bowl, combine tomato juice, 1/4 cup sugar and 2 cups flour. Add yeast mixture, beat well. Stir in butter and salt. Add 3 cups flour; stir until thoroughly blended. Stir in remaining flour.
Turn dough onto well-floured board; knead until smooth and satiny. Return dough on bowl; brush top with butter. Cover and let rise 30 to 40 minutes or until doubled. Punch down; divide in half. Shape into two 14" loaves.
Place on greased baking sheets. Cut diagonal slashes on top. Brush with butter; cover and let rise again until doubled in size. Preheat oven to 350 degrees. Bake 40 to 50 minutes or until lightly browned. Transfer loaves to wire racks. Cool. Makes 2 loaves.
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