1 pkg. yeast
1/2 c. warm water
1/8 tsp. ginger
3 tbsp. sugar
1 (13 oz.) can evaporated milk
1 tsp. salt
2 tbsp. salad oil
4 - 4 1/2 c. unsifted flour

Dissolve yeast in water in a large mixer bowl; blend in ginger and 1 tablespoon sugar. Let stand in a warm place until bubbly. Stir in the remaining sugar, milk, salt and oil. With mixer, beat in flour, 1 cup at a time, beating well after each addition. Beat in last cup of 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 can lids. Freeze if you wish. To bake, let covered cans stand in warm place until dough rises and pops lids off. (If frozen, let cans stand at room temperature until lids pop off.) Bake at 350 degrees for 45 minutes. Let cool for 10 minutes. Remove from cans and cool in upright position. Makes 2 loaves.