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

Dissolve yeast in water in large mixer bowl; blend in ginger and 1 tablespoon sugar. Let stand in warm place until bubbly, about 15 minutes. Stir in remaining sugar and the milk, salt and salad oil.

With mixer on low, beat in flour 1 cup at a time, beating well after each. Beat in last cup with heavy wooden spoon. Add flour until dough is very heavy and stiff but too sticky to knead.

Place in well-greased 2-pound coffee can or divide into 2 well-greased 1-pound coffee cans. Cover with well-greased plastic lids. Freeze, if you wish.

To bake, let covered cans stand in a warm place until dough rises and lids pop off. Discard lids and bake in 350 degree oven for 45-50 minutes for 1-pound cans; 60-65 minutes for 2-pound cans.

Let cool 5 to 10 minutes. Loosen crust around edge of can with a thin knife. Slice bread from can and let cool in an upright position on rack.