1 pkg. active dry yeast
1/8 tsp. ginger
1 1/2 c. milk or 1 lg. (13 oz.) can evaporated milk
1 tsp. salt
4 to 4 1/2 c. flour (any kind)
1/2 c. warm water
3 tbsp. sugar
2 tbsp. salad oil

Dissolve yeast in water. Blend in ginger and sugar. Let sit 15 minutes. Stir in remaining ingredients, adding flour slowly. Dough will be sticky. Divide batter in half and place in well-greased 1 pound coffee cans. Cover with greased plastic lids. Batter rises and pushes off the lids, 45-55 minutes. Immediately place uncovered in preheated 350 degree oven for 45 minutes. Cool cans 2-5 minutes and remove bread to cool upright on rack.