Coffee Can Bread
- 1 pkg. yeast
- 1/2 c. warm water
- 1/8 tsp. ginger
- 3 Tbsp. sugar
- 1 can undiluted evaporated milk
- 1 tsp. salt
- 2 Tbsp. salad oil
- 4 to 4 1/2 c. flour
- Dissolve yeasttn water.
- Blend in ginger and 1 tablespoon sugar.
- Let
- standtntil
- bubbly.tdd
- rest
- of sugar, milk, salad oil and salt.
- Put
- on
- low speed of mixer and add flour 1 cup at a time.
- Beat
- in
- last
- cup
- with heavy spoon. Add flour until dough is heavy
- and
- stiff
- but
- too sticky to knead.
- Place dough in
- two
- well-greased 1 pound coffee cans. Cover with well-greased plastic
- can lids.
- You may freeze the dough at this point.
- It will keep for two weeks.
- Let covered cans stand until dough popstff
- lids.
- Bake in moderate oven at 350u0b0 for 45 to 60 minutes.
- Crust
- will
- betrown.trush lightly with butter. After
- cooling
- 10tinutes, remove from can.
yeast, warm water, ginger, sugar, milk, salt, salad oil, flour
Taken from www.cookbooks.com/Recipe-Details.aspx?id=307739 (may not work)