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

In a large bowl, dissolve the yeast in warm water. Blend in 1 tablespoon sugar and ginger. Let this mixture stand in a warm place for 15 minutes or until the mixture bubbles. Stir in the remaining 2 tablespoons sugar, milk, salt, and oil.

With a mixer, beat in 3 cups flour. By hand, stir in the remaining 1 cup flour. The dough will be heavy, stiff and sticky. Divide dough in half. Place dough into 2 well-greased 1 pound coffee cans. Cover with well-greased plastic lids.

Let stand in a warm place until the lids pop off. Discard lids. Bake at 350 degrees for 45-50 minutes. Remove bread from cans to cool and brush with melted butter.