Coffee Can Bread - cooking recipe

Ingredients

1 pkg. dry yeast
1/8 tsp. ground ginger
2 Tbsp. oil
1 (13 oz.) can evaporated milk
butter
1/2 c. warm water
3 Tbsp. sugar
1 tsp. salt
4 to 4 1/2 c. flour

Preparation

Dissolve yeast in warm water in large bowl.
Mix in ginger and 1 tablespoon sugar.
Put in warm place until mixture bubbles (15 minutes).
Stir in remaining sugar, milk, salt and oil.
With mixer on low speed, beat in flour, 1 cup at a time, beating well after each cup.
Add last cup with heavy spoon.
Add flour until dough is heavy and stiff, but not too sticky to knead.
Kneading is not necessary.
Divide into 2 well-greased 1 pound coffee cans. Cover with well-greased plastic lids.
Let covered cans stand in warm place until dough rises and pops off lids (45 to 60 minutes). Put lids aside.
Bake at 350\u00b0 for 45 minutes.
Crust will be very brown.
Brush top lightly with butter.
Cool 5 to 10 minutes on wire rack.
Loosen crust around edge with knife.
Remove from can and cool upright on rack.