Coffee Can Bread - cooking recipe

Ingredients

1 pkg. yeast
1/2 c. warm water
1/8 tsp. ginger
3 Tbsp. sugar
1 can undiluted evaporated milk
1 tsp. salt
2 Tbsp. salad oil
4 to 4 1/2 c. flour

Preparation

Dissolve yeast\tin water.
Blend in ginger and 1 tablespoon sugar.
Let
stand\tuntil
bubbly.\tAdd
rest
of sugar, milk, salad oil and salt.
Put
on
low speed of mixer and add flour 1 cup at a time.
Beat
in
last
cup
with heavy spoon. Add flour until dough is heavy
and
stiff
but
too sticky to knead.
Place dough in
two
well-greased 1 pound coffee cans. Cover with well-greased plastic
can lids.
You may freeze the dough at this point.
It will keep for two weeks.
Let covered cans stand until dough pops\toff
lids.
Bake in moderate oven at 350\u00b0 for 45 to 60 minutes.
Crust
will
be\tbrown.\tBrush lightly with butter. After
cooling
10\tminutes, remove from can.