In a medium sized bowl mix the yeast, ginger, sugar, and warm 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 3 cups of flour and mix until smooth, about 3-5 minutes on low of a stand mixer.
Pour in the butter until it’s completely mixed into the batter. Add the rest of the flour, one cup at a time, keeping the mixer on low speed. When the dough pulls from the side of the bowl remove it from the mixer to a lightly floured surface, kneed until elastic and smooth.
Place into a greased bowl, turn to grease the top, and cover with clean tea towel.
Allow the dough to rise for 1 ½ hours, or until double.
Punch down, and form into 2 loaves. Place in greased loaf pans and grease tops. Cover and allow to rise for 45 minutes, or until it’s just at the top of the bread pan.
Preheat oven to 400°. Bake for 30 minutes. You can cover with foil if it browns to fast.
Remove loaves from oven and brush with melted butter. 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 a soft crust.