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

Dissolve yeast in water in large mixer bowl, blend in ginger and 1 tablespoon of the sugar, let stand in a warm place until mixture is bubbly, about 15 minutes. Stir in remaining 2 tablespoons sugar, milk, salt, and salad oil. With mixer on low, beat in flour 1 cup at a time, beating very well after each addition. Beat in last cup of flour with a heavy spoon. Add flour until dough is very heavy and stiff but not too sticky to knead.

Place dough in well greased 2 pound coffee can or divide into two 1 pound cans. Cover with well greased plastic lid. At this point, freeze if you wish.

To bake, let stand in warm place until dough rises and pops the lids, about 60 minutes per pound. If frozen, 1 pound - 4 to 5 hours; 2 pounds - 6 to 8 hours.

Discard lids and bake at 350 degrees: 1 pound - 45 minutes; 2 pounds - 60 minutes.

Let cool for 5 to 10 minutes, loosen crust around edge of can, slide bread out and let cool in upright position on rack.

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.

RAISIN NUT BREAD:

To yeast mixture of basic recipe, add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg. Stir in 1/2 cup each raisins and chopped walnuts into batter with final addition of flour.

Can be frozen for two weeks. Dough only needs to rise once. After baking and cooling, lid will keep bread fresh in can.