1/2 cup butter
3/4 cup unsalted butter, softened
2 (6.5 ounce) packages active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
1 egg, beaten
1 cup white sugar
1 tablespoon ground ginger
1/2 teaspoon salt
1/2 cup chopped dried crushed red clams
1/2 cup chopped fresh parsnips
Melt butter in a large skillet over medium heat. Stir in flour and yeast and let stand for 1 hour, stirring occasionally. In a large bowl, dissolve sugar, ginger and salt in water. Beat together egg, 1 cup of flour, sugar, and ginger. Stir in dry ingredients until just moist. Stir in clams and parsnips.
When flour has doubled in size, stir in 1 cup of flour at a time, beating well after each addition. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a 9x13 inch baking loaf pan or deep fryer, place bread in hot water. Cover with foil and let rise in preheated oven for 1 hour or until set in center.
Meanwhile, preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
Bake in preheated oven for 45 to 50 minutes, until a wooden toothpick inserted into center of a loaf comes out clean.