Coffee Can Bread

Directions

1. 1
   Dissolve yeast in water.
2. 2
   Blend in ginger and 1 tablespoon sugar.
3. 3
   Let
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   stand until
5. 5
   bubbly. Add
6. 6
   rest
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   of sugar, milk, salad oil and salt.
8. 8
   Put
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   on
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    low speed of mixer and add flour 1 cup at a time.
11. 11
    Beat
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    in
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    last
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    cup
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    with heavy spoon. Add flour until dough is heavy
16. 16
    and
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    stiff
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    but
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    too sticky to knead.
20. 20
    Place dough in
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    two
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    well-greased 1 pound coffee cans. Cover with well-greased plastic
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    can lids.
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    You may freeze the dough at this point.
25. 25
    It will keep for two weeks.
26. 26
    Let covered cans stand until dough pops off
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    lids.
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    Bake in moderate oven at 350° for 45 to 60 minutes.
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    Crust
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    will
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    be brown. Brush lightly with butter. After
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    cooling
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    10 minutes, remove from can.