Coffee Can Bread - cooking recipe

Ingredients

1 pkg. dry yeast
1/2 c. warm water
1/8 tsp. ginger
3 Tbsp. sugar
1 (12 oz.) can skim evaporated milk
2 Tbsp. vegetable oil
1 tsp. salt
4 to 5 c. flour
1 1/4 c. very warm milk
1 c. sugar
1/2 c. softened sweet butter or margarine
1 tsp. salt
2 envelopes active dry yeast
1 tsp. sugar
3 eggs, well beaten
5 to 6 c. unsifted all-purpose flour
uncooked eggs in shell
1 egg
1 Tbsp. water (optional: can substitute 1/2 Tbsp. water and 1/2 Tbsp. Marsala wine or sherry in place of 1 Tbsp. water)

Preparation

Combine 1 cup of very warm milk, 1 cup sugar, butter and salt in a large bowl.
Stir until most of butter is melted.
Sprinkle yeast and the 1 teaspoon sugar into the remaining milk in a 1 cup measure; stir to dissolve.
Let stand to proof until bubbly and raised to double in volume (about 15 minutes).
Stir beaten eggs and yeast mixture into butter mixture.
Beat in about 5 cups flour, one cup at a time, until a soft pliable dough is formed. Place dough onto a well floured surface and knead from 10 to 15 minutes or until smooth and stretchy.
(Only use enough flour necessary to keep dough from sticking.) Place dough in a large, buttered bowl, turning to bring buttered side up and cover with a clean dish towel.