In the bowl of a stand mixer, whisk together 1 cup (127 grams) flour, sugar, ginger, yeast, salt, cinnamon, and nutmeg.
In a small saucepan, heat butter, milk, 2 tablespoons(30 grams) water, molasses, and vanilla over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture; using the paddle attachment, beat at medium speed until combined, about 2 minutes. Add egg, and beat until combined. With mixer on low speed, gradually add 1 cup (127 grams) flour, beating just until combined and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at low speed until a slightly tacky, smooth, and elastic dough forms, about 12 minutes, stopping to scrape sides of bowl; add up to remaining 1⁄4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 1 1⁄2 hours.