• Pour 7 oz whole milk into a microwave safe container and microwave until scalding hot, but not boiling. Stir ½ teaspoon ground ginger into the milk and set it aside to cool to 100 °F.
• In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a wooden spoon, combine the milk, 1 oz unsalted butter, 2 ¼ teaspoons dry yeast, ½ oz granulated sugar, 1 teaspoon salt, 1 large egg and 1½ cups (7½ oz) of the flour. Mix until it forms a thick batter.
• If working on a stand mixer, switch to the dough hook. With the mixer running, add the remaining flour. The dough should gather on the hook and clear the sides of the bowl. If working by hand mix as much flour as you can with the spoon, then finish kneading in the rest of the flour by hand.
• Turn the dough out onto a floured surface and knead to a smooth ball.
• Place the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside to rise in a warm spot until doubled in size, about 1 - 1½ hours. At this point the dough can be refrigerated for up to 2 days or you can go ahead and shape and bake the loaf.

Assembly

• Generously butter a 9"x 5" loaf pan. Sprinkle the pan with granulated sugar to coat and dump out the excess. In a small bowl, toss together 5 oz pearl sugar with 1 teaspoon ground cinnamon then mix in ½ oz unsalted butter (melted).
• Turn the dough out onto a lightly floured surface. Pat to a rough 12" square. Sprinkle the sugar pearls over the dough and press them into an even layer. Fold the two sides of the dough over like a letter and pat down to an even layer. Fold the dough again then knead until the sugar pearls are evenly distributed in the dough. Cover the dough and rest 20 minutes.
• Roll the dough to a 9" x 12" rectangle. From the short side, tightly roll the dough into a 9" long log, pinching the seam together. Place the dough, seam side down, into the prepared pan. Cover the pan and rise until the dough expands to fill the pan, about 1 hour (a little longer if the dough has been refrigerated). Meanwhile, preheat the oven to 350 °F.
• Brush the top of the loaf with egg wash and sprinkle with a handful of sugar pearls. Bake until the bread is golden brown and the internal temperature is 200 °F, about 35 minutes.
• Run a small paring knife or spatula around the loaf to release it from the pan. Turn out onto a cooling rack. Don't leave the loaf in the pan or the melted sugar will make the loaf stick.
• Cool completely before slicing.