1 pkg. active dry yeast
1/2 c. warm water
3 tbsp. sugar
1 (13 oz.) can undiluted evaporated milk
1 tsp. salt
2 tbsp. olive oil
4 to 4 1/2 c. unsifted flour
1 (2 lb.) empty coffee can

Dissolve yeast in water in a large mixing bowl. Blend in 1 tablespoon sugar. Let stand in a warm place until bubbly, about 10 minutes. Stir in remaining 2 tablespoons sugar, milk, salt, and olive oil. With mixer at low speed, beat in flour, one cup at a time, beating well after each addition. Last cup, beat in with wooden spoon. Place dough in coffee can that has been well greased. Place greased top on and let stand at room temperature until lid pops off. Discard lid and bake at 350 degrees for 60 minutes. Can be placed in 2 (1 pound) cans and baked at 350 degrees for 45 minutes. Crust will be brown with butter. Cool on rack for 10 minutes. Remove from can.

Variations on Coffee Can Bread:

Light Wheat Bread: Use basic recipe but use 1 1/2 cups whole wheat flour and 3 cups all-purpose flour. Replace sugar with honey.

Corn Herb Batter Bread: To yeast mixture of the white bread, add 2 teaspoons celery seed, 1 1/2 teaspoons ground sage, and 1/8 teaspoon marjoram. Substitute 1/2 cup yellow cornmeal for 1/2 cup flour.

Raisin Nut Bread: To yeast mixture, add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg. Stir in 1/2 cup raisins and 1/2 cup chopped walnuts with final addition of flour.