Old Fashioned Cinnamon Bread

0 In a medium sized bowl mix the yeast, ginger, sugar, and warm water.
1 Set aside for 5 minutes or until foamy.
2 Whisk the buttermilk, vanilla, 1/2 cup sugar, salt, and baking soda together and add it to the yeast mixture.
3 Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
4 Pour in the lukewarm butter until it is totally mixed into the batter.
5 Add the rest of the flour, one cup at a time, keeping mixer on low speed.
6 When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.
7 You can also knead in your mixer according to manufacturer's directions.
8 Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
9 Allow the dough to rise for 1 1/2 hours, or until double.
10 Punch down.
11 Divide into two equal sized balls.
12 Roll each out into a 8-inch wide rectangle about 10 inches long.
13 Brush each with the 1/4 cup melted butter.
14 Mix the 1/2 cup sugar and the cinnamon together until evenly colored.
15 Spread over the dough rectangles, reserving about 2 tablespoons of the mixture.
16 Roll each loaf tightly and place into greased loaf pans.
17 Use a pastry brush to coat the tops with melted butter and sprinkle with the reserved cinnamon mixture.
18 Cover loosely with a clean tea towel and allow to rise for 45 minutes, or until it is just about the tops of the bread pans.
19 Preheat oven to 400F.
20 Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
21 Remove loaves from oven.
22 Allow to cool in pans for 10 minutes.
23 Gently run a knife around the edge between the bread and the pan to loosen it.
24 Turn out and top with the glaze.
25 Cool completely on a rack.
26 Cover the loaves as they cool if you want soft crusts.
Glaze
29 Mix the confectioners sugar, melted butter and vanilla until smooth.
30 Add a little cream or milk to thin it if needed.