1 pkg. active dry yeast
1/2 c. warm water
1/8 tsp. ground ginger
3 tbsp. sugar
1 1/2 c. milk or 1 (12 oz.) can evaporated milk
1 tsp. salt
2 tbsp. salad oil
4 1/2 c. all-purpose flour
Melted butter

In a large bowl, sprinkle yeast over warm water. Blend in ginger and 1 tablespoon of the sugar. Let stand until bubbly, about 5 minutes. Stir in remaining 2 tablespoons sugar, milk, salt, and oil. Beat in the flour, one cup at a time, until 3 cups have been used. When dough is too stiff to beat with mixer, beat in about 1 1/2 cups more flour, 1/2 cup at a time, with a heavy spoon until dough pulls from sides of bowl but is too soft to knead.

Divide batter in half and place 1 portion in each of 2 well-greased 1 pound coffee cans or spoon all batter into one well-greased 2 lb. coffee can. Cover with well greased plastic can lids. At this point, you may cover and freeze for up to 2 weeks.

Let covered cans stand in a warm place until batter rises and pushes off plastic lids (45-55 minutes for 1 pound cans, 55-60 for 2 pounds cans). If the lids pop off before the dough reaches the top of the cans, put the lids back on until the dough pushes them off.

If frozen, let batter stand in cans at room temperature until lids are pushed off (4-5 hours for 1 pound cans, 6-8 hours for 2 pound cans).

Set cans on lowest rack of a 350 degree oven. Bake, uncovered, until crust is very brown (45 minutes for 1 pound cans, 55-60 minutes for 2 pound cans). When baked, brush tops lightly with butter. Let cool in cans on rack for about 5 minutes, then loosen loaves around edges of cans with a thin knife, slide bread from cans and let cool in an upright position on rack. Serve warm or cool; to serve, slice crosswise.