1 1/2 c. milk
1/2 stick butter
3 tbsp. honey
1/4 tsp. ground ginger
1/4 tsp. dill weed
1/4 tsp. dry basil
1/4 tsp. dry oregano
1/4 tsp. dry thyme
1 tsp. salt

Heat milk to just below a boil (scald). Do Not Boil - Milk Will Curdle. Remove from heat. Divide butter into 4 parts and add to the milk, stirring to melt the butter. When butter is melted add the honey and spices, mixing well. Let cool to lukewarm. You may want to place it in the refrigerator to speed up this cooling.

In a separate bowl, combine the following: 1/2 c. warm water About 1/4 tsp. sugar

When the yeast mixture foams, it is ready to be added to the lukewarm milk mixture.

Combine: 3 c. unbleached white flour

Add this flour mixture to the milk mixture slowly stirring to mix well. The mixture will be too sticky to knead. Divide into 2 equal parts. Place each part in well greased 1 pound coffee cans that have been emptied and sterilized in the dishwasher.

Place in warm area and cover loosely. Allow bread to rise about 1 inch above the top of the can, 35-40 minutes.

Bake in a 350 degree oven, 45-55 minutes. Remove from cans immediately, setting on rack to cool. Loaves will be mushroom shaped. This is a heavy bread, great for simple meals of soup and/or salad. It also makes a great bread for stuffing a roasted chicken or turkey.