1 pkg. dry yeast
1/2 c. warm water
1/4 tsp. ground ginger
3 tbsp. sugar
1 tsp. salt
2 tbsp. oil
4 c. unsifted flour
1 (13 oz.) can evaporated milk (not skim)

Dissolve yeast in water in a large bowl. Blend in ginger and 1 tablespoon sugar. Let stand in a warm place until bubbly. Stir in the rest of the sugar, milk, salt and oil. Beat in flour 1 cup at a time, stirring well after each addition. Dough should be heavy and stiff but too sticky to knead. Place in a greased 9 x 4 loaf pan and let rise in a warm place until bread is about 1 inch above the top of the pan. Bake at 350 degrees for 1 hour. Bread will sound hollow when tapped if done. Remove from pan. Bread slices better when cool, but who can wait!