1 pkg. active dry yeast
1/2 c. warm water
1/8 tsp. ground ginger
3 tbsp. sugar
1 tsp. salt
1 (13 oz.) can undiluted evaporated milk
2 tbsp. salad oil
4 - 4 1/2 c. regular all purpose flour, unsifted

Preheat oven to 350 degrees.

Dissolve yeast in water in a large mixer bowl. Blend ginger and 1 tablespoon of the sugar. Let stand in a warm place until mixture is bubbly, about 15 minutes. Stir in the remaining 2 tablespoons sugar and the milk, salt and salad oil. With mixer on low speed, beat in the flour, 1 cup at a time, beating very well after each addition. Beat in the last flour with a heavy spoon. Add flour until dough is very heavy and stiff but too sticky to knead.

Place dough in 2 well greased 1 pound coffee cans. Cover with well greased plastic lids. To bake, let covered cans stand in warm place until dough rises and pops off the plastic lids (45 to 60 minutes). Discard lids and bake in a moderate oven, 350 degrees, for 45 to 60 minutes. Crust should very brown. Brush top lightly with butter. Let cool for 5 to 10 minutes on a cooling rack. Then loosen crust around edge of can with a thin knife, slide bread from can and let cool in an upright position of rack. Makes 2 loaves.

LIGHT WHEAT BREAD: Use basic recipe but use 1 1/2 cups whole wheat flour and 3 cups of all-purpose flour. Replace sugar with honey.

RAISIN-NUT BREAD: To yeast mixture of the rich white bread, add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg. Stir 1/2 cup raisins and chopped walnuts into batter with final addition of flour.

CORN-HERB BATTER BREAD: To yeast mixture add 2 teaspoons celery seed, 1 1/2 teaspoons ground sage and 1/8 teaspoon marjoram. Substitute 1/2 cup yellow corn meal for 1/2 cup all purpose flour.