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1
In a small bowl, sprinkle the yeast, a pinch of the brown sugar, and the ginger over the warm water.
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2
Stir to dissolve and let stand until foamy, about 10 minutes.
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3
Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in a large bowl.
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4
Beat vigorously with a balloon whisk or dough whisk, at least 40 strokes by hand, until thick and sticky.
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5
Add the yeast mixture and beat vigorously for 1 minute more.
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6
Continue to add the remaining flour gradually, 1/2 cup at a time, then beat vigorously another 100 strokes, about 2 minutes.
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7
The batter will stay sticky.
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8
Scrape down the sides of the bowl with a spatula.
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9
Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in the bowl of a heavy-duty electric mixer fitted with the paddle attachment.
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10
Beat for 1 minute on medium speed, or until thick and sticky.
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11
Add the yeast mixture and beat for 1 minute more.
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12
Continue to add the remaining flour on low speed, 1/2 cup at a time, then beat vigorously about 2 minutes on medium speed.
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13
The batter will stay sticky.
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14
Scrape down the sides with a spatula.
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15
Generously grease the bottom and sides of the coffee cans or glass baking canisters.
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16
Divide the batter evenly between the 2 molds, filling one-half to two-thirds full.
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17
Use a spatula to push the batter into the corners and smooth the top with flour-dusted fingers.
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18
Cover loosely with plastic wrap lightly greased with vegetable oil cooking spray and let rise at room temperature until double in bulk, about 45 minutes to 1 hour; the batter should be even with the rim of the pan and slightly lift up the plastic wrap.
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19
Do not let the dough rise more than double (overrisen loaves collapse during baking).
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20
If the batter overrises, scrape it into a bowl, beat vigorously about 20 strokes, then return it to the pan and begin the rising again.
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21
About 20 minutes before baking, place the oven rack in the lower part of the oven and preheat the oven to 350 (325 if using glass molds).
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22
Bake until the top is crusty and dark brown, the bread sounds hollow when tapped, and a cake tester inserted into the center comes out clean, 40 to 45 minutes.
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23
An instant-read thermometer should read 200 degrees.
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24
The crown will dome about 3 to 4 inches above the rim of the mold.
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25
Cool in the molds for 5 minutes.
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26
Turn the mold on its side and slide the loaves out onto a rack to cool on their sides for at least 2 hours.
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27
Serve slightly warm, sliced into thick rounds or cut into long wedges, with lots of butter.
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28
Store wrapped in a plastic food storage bag at room temperature for up to 3 days or in the freezer for up to 2 months.
