Mrs. Shimmelfenner's Coffee Can Bread

1. 1 Tbsp. rapid rise yeast
2. 1/2 cup warm water
3. 1/8 tsp ginger
4. 1 Tbsp sugar
5. Let sit 15 min then add:
6. 2 Tbsp sugar
7. 1 13 oz can evaporated milk
8. 1 tsp salt
9. 2 Tbsp salad oil
10. 4-41/2 cups regular flour

Mix until dough is heavy, stiff and does not stick to your hands in clumps. Knead it for 5 minutes. Then put it in your coffee can/s with the plastic lid on. Let rise until the lid pops off (1-11/2 hours) Keep lid off. Bake at 3500 for: 45 min for i# loaves; 60 min for 2# loaf. The crust will be quite brown. Remove from can and brush top with butter. It/they will look like tall chef's hats. Enjoy.