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

1. Dissolve yeasttn water.
2. Blend in ginger and 1 tablespoon sugar.
3. Let
4. standtntil
5. bubbly.tdd
6. rest
7. of sugar, milk, salad oil and salt.
8. Put
9. on
10. low speed of mixer and add flour 1 cup at a time.
11. Beat
12. in
13. last
14. cup
15. with heavy spoon. Add flour until dough is heavy
16. and
17. stiff
18. but
19. too sticky to knead.
20. Place dough in
21. two
22. well-greased 1 pound coffee cans. Cover with well-greased plastic
23. can lids.
24. You may freeze the dough at this point.
25. It will keep for two weeks.
26. Let covered cans stand until dough popstff
27. lids.
28. Bake in moderate oven at 350u0b0 for 45 to 60 minutes.
29. Crust
30. will
31. betrown.trush lightly with butter. After
32. cooling
33. 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)