1 pkg. active dry yeast
1/2 c. warm water
1/8 tsp. ground ginger
3 tbsp. sugar
1 c. (13 oz.) undiluted evaporated milk
1 tsp. salt
2 tbsp. salad oil
4 to 4 1/2 c. unsifted all-purpose flour

Dissolve yeast in water in a large mixer bowl; blend in ginger and 1 tablespoon sugar. Let stand in a warm place until mixture is bubble, about 15 minutes. Stir in remaining 2 tablespoons sugar, milk, salt and salad oil. With mixer on low speed, beat in flour one cup at a time, beating very well after each addition. Beat in last cup of flour with a spoon, add flour until dough is very heavy and stiff, but too sticky to knead.

Place dough in two well-greased 1 pound coffee cans. Cover with well-greased plastic can lids. Freeze at this point if you wish. To bake, let covered cans stand in a warm place until dough rises and pops off the plastic lids, 45 to 60 minutes. (If frozen, let dough stand in cans at room temperature until lids pop, this take 4 to 5 hours.) Discard lids and bake in a 350 degree oven for 45 minutes. Crust will be very brown, brush top lightly 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. These loaves are very attractive and delicious.