1 pkg. active dry yeast
1/2 c. warm water
1 can (13 oz.) undiluted evaporated milk
1 tsp. salt
2 tbsp. salad oil
4 to 4 1/2 c. unsifted regular all purpose flour
butter

Dissolve yeast in water in a large mixing bowl. Blend in sugar. Let stand in a warm place until mixture is bubbly (about 15 minutes). Stir in remaining 2 tablespoons sugar and the milk, salt, and salad oil. Set mixer on low speed and 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 and too sticky to knead. Place dough in a well greased 2 pound coffee can or divide into 2 well greased 1 pound coffee cans. Cover with well greased plastic lids. Freeze if you wish. To bake, let covered cans stand in warm place until dough rises and pops off plastic lids. 45 to 60 minutes for 1 pound cans, 1 1/2 hours for 2 pound cans. If frozen, let dough stand in cans at room temperature until lids pop. This takes 4 to 5 hours for 1 pound cans, 6 to 8 hours for 2 pound size. Discard lids and bake in a 350 degree oven for 45 minutes for 1 pound cans and 60 minutes for 2 pound cans. Crust will be very brown. brush with butter. Let cool for 5 to 10 minutes on a cooling rack, then loosen crust around edge of can with a thin knife. Slide bread from can and let cool in an upright position on rack. Makes 1 large or 2 small loaves.