In large mixer bowl, combine flour, yeast, sugar, salt, ginger and nutmeg; mix well. In saucepan heat milk, water and shortening to 120-130F (shortening does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 2 minutes at medium speed until smooth. Cover; let rise in warm place until bubbly and doubled, about 1 hour. Stir down batter.