Coffee Can Bread

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.

No nutritional information available.

No additional tips available.