1 pkg. dry yeast
1/2 c. warm water
1/8 tsp. ginger
3 tbsp. sugar, divided
13 oz. can undiluted evaporated milk
1 tsp. salt
2 tbsp. salad oil
4 to 4 1/2 c. flour
Melted butter

Mix together yeast, water, ginger and 1 tablespoon sugar. Let stand in warm place until bubbly, about 15 minutes. Stir in 2 tablespoons sugar, evaporated milk, salt, and oil. Mix at low speed flour, until dough is heavy and stiff, but not sticky. Divide dough and place into 2 well greased coffee cans. Cover with well greased lids and stand in warm place until lids pop off. Bake at 350 degrees for 45 minutes. Brush lightly with butter.

NOTE: Bread will slide out!