Utensils needed: Mixing bowl; whisk; wooden spoon; large bowl; three 6-inch loaf pans, lightly buttered and dusted with Wondra flour; wire rack
Baking time: Approximately 25 minutes
Storage: Wrap tightly. Keep at room temperature up to 1 day; refrigerated, up to 1 week; frozen, up to 3 months.
Cooks' Note
*Ginger juice is now available at specialty food stores and some Asian markets. If you cannot find it, you can make it by puréeing fresh, peeled ginger root in a food processor fitted with a metal blade or grating it on a box or Asian ginger grater and then pressing the puréed or grated ginger through cheesecloth or a fine-mesh sieve to squeeze out the juice.
