1/2 c. very warm water
1 tbsp. sugar
1/8 tsp. ginger
1 pkg. dry yeast

Mix and let stand 15 minutes until it gets nice and bubbly. then add: 2 tbsp. oil 4 c. flour 2 tsp. salt 1 (13 oz.) can evaporated milk

Add flour, one cup at a time, with a little milk. Mix well after each addition. DO NOT KNEAD!

CINNAMON-RAISIN BREAD:

Soak 1 cup raisins in hot water, drain. Add to batter with 1-2 teaspoons cinnamon.

When batter is well mixed, put dough into 2 well-greased 1 pound coffee cans. Grease the lids also and cover the cans with the lids. Place in a warm place to rise.

When lids pop off, bread is ready to bake. Stand cans in preheated 350 degree oven. Bake 40 to 45 minutes or until browned. Remove from cans and cool.