1 pkg. dry yeast
1/2 c. warm water
3 tbsp. sugar
1 tsp. salt
1 tbsp. vegetable oil
1/8 tsp. ginger
1 (13 oz.) can undiluted evaporated milk
4 to 4 1/2 cups unsifted flour

Dissolve yeast in warm water in a large mixing bowl. Blend in ginger and 1 tablespoon sugar. Let stand until bubbly, about 15 minutes. Stir in remaining 2 tablespoons sugar and evaporated milk, salt, and oil in small pan and very lightly warm mixture. Beat in flour 1 cup at a time with wooden spoon. Place dough in greased 3 pound coffee can. Cover with greased plastic lid. Let covered can stand in warm place until dough rises and pops lid, about 2 hours. Remove lid and bake at 350 degrees for about 1 hour. brush top with butter and cool for 15 minutes. Loosen bread with thin knife. Cool in upright position.