1 pkg. dry yeast
1 lg. can evaporated milk
1/2 c. warm water
4-4 1/2 c. flour
1/8 tsp. ginger
3 tbsp. sugar
1 tsp. salt
2 tbsp. oil

Dissolve yeast in water. Blend in ginger and 1 tablespoon of sugar. Let stand in warm place 15-20 minutes. Add remaining sugar, milk and the salt. Add flour, 1 cup at a time until dough is stiff but too sticky to knead. Grease two 1 pound coffee cans and lids. Divide dough into cans and put on lids. Place in warm place until lids pop off, about 45 minutes to 1 hour.

Put into preheated 350 degree oven for about 45 minutes. Brush top crust with melted butter. Let cool on rack 10 minutes. Slide bread out of cans. Bake in soup or vegetable cans for party bread use foil for lid.