Coffee Can Bread

• 1 pkg. dry yeast
• 1/2 c. warm water
• 1/8 tsp. ginger
• 3 Tbsp. sugar
• 1 (12 oz.) can skim evaporated milk
• 2 Tbsp. vegetable oil
• 1 tsp. salt
• 4 to 5 c. flour
• 1 1/4 c. very warm milk
• 1 c. sugar
• 1/2 c. softened sweet butter or margarine
• 1 tsp. salt
• 2 envelopes active dry yeast
• 1 tsp. sugar
• 3 eggs, well beaten
• 5 to 6 c. unsifted all-purpose flour
• uncooked eggs in shell
• 1 egg
• 1 Tbsp. water (optional: can substitute 1/2 Tbsp. water and 1/2 Tbsp. Marsala wine or sherry in place of 1 Tbsp. water)

1. Combine 1 cup of very warm milk, 1 cup sugar, butter and salt in a large bowl.
2. Stir until most of butter is melted.
3. Sprinkle yeast and the 1 teaspoon sugar into the remaining milk in a 1 cup measure; stir to dissolve.
4. Let stand to proof until bubbly and raised to double in volume (about 15 minutes).
5. Stir beaten eggs and yeast mixture into butter mixture.
6. Beat in about 5 cups flour, one cup at a time, until a soft pliable dough is formed. Place dough onto a well floured surface and knead from 10 to 15 minutes or until smooth and stretchy.
7. (Only use enough flour necessary to keep dough from sticking.) Place dough in a large, buttered bowl, turning to bring buttered side up and cover with a clean dish towel.

yeast, warm water, ginger, sugar, milk, vegetable oil, salt, flour, very warm milk, sugar, sweet butter, salt, active dry yeast, sugar, eggs, flour, eggs, egg, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519707 (may not work)