Coffee Can Bread - cooking recipe

Ingredients

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

Preparation

In large bowl dissolve yeast in water.
Blend in ginger and 1 tablespoon sugar.
Let stand in warm place until mixture is bubbly, about 16 minutes.
Stir in remaining 2 tablespoons sugar, milk, salt and oil.
With beater on low, beat in flour, 1 cup at a time, beating very well after each addition.
Beat in last cup with a heavy spoon.
Add flour until dough is very heavy and stiff, but too sticky to knead.
Place dough in a well-buttered 2-pound coffee can, or two 1-pound cans, with well-greased plastic lid.