Coffee Can Bread

Directions

1. 1
   In large bowl dissolve yeast in water.
2. 2
   Blend in ginger and 1 tablespoon sugar.
3. 3
   Let stand in warm place until mixture is bubbly, about 16 minutes.
4. 4
   Stir in remaining 2 tablespoons sugar, milk, salt and oil.
5. 5
   With beater on low, beat in flour, 1 cup at a time, beating very well after each addition.
6. 6
   Beat in last cup with a heavy spoon.
7. 7
   Add flour until dough is very heavy and stiff, but too sticky to knead.
8. 8
   Place dough in a well-buttered 2-pound coffee can, or two 1-pound cans, with well-greased plastic lid.