1 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1/8 tsp. ground ginger
3 tbsp. sugar
1 (13 oz.) can evaporated milk
1 tsp. salt
2 tbsp. oil
4 - 4 1/2 c. all-purpose flour
Butter

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 bubbly, about 15 minutes. Stir in the remaining 2 tablespoons sugar and the milk, salt, and 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 heavy spoon; add flour until dough is very heavy and stiff, but too sticky to knead. Kneading is not necessary.

Divide into 2 well greased 1 pound coffee cans. Cover with well greased plastic lids. Let covered cans stand in warm place until dough rises and pops off the lids, 45-60 minutes. Put lids aside and bake in 350 degree oven for 45 minutes. Crust will be very brown; brush top lightly with butter. Let cool 5-10 minutes on cooling rack. Then loosen crust around edge of can with a knife; slide bread from can and let cool in an upright position on rack. Yields: 2 loaves of bread.