Rich Batter Bread
|Undiluted evaporated milk||13 Ounce (1 Can)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄8 Teaspoon|
|Salad oil||2 Tablespoon|
|Unsifted all purpose flour||4 1⁄2 Cup (72 tbs) (Regular)|
Dissolve yeast in water in a large mixer bowl; blend in ginger and 1 tablespoon of the sugar.
Let stand in a warm place until mixture is bubbly, about 15 minutes.
Stir in the remaining 2 tablespoons sugar and the milk, salt, and salad oil.
With mixer on low speed, beat in flour 1 cup at a time, beating very well after each addition.
Beat in last cup of flour with a heavy spoon; add flour until dough is very heavy and stiff but too sticky to knead.
Place dough in a well-greased 2-pound coffee can, or divide into 2 well-greased 1-pound coffee cans.
Cover with well-greased plastic lids.
Freeze if you wish.
To bake, let covered cans stand in warm place until dough rises and pops off the plastic lids, 45 to 60 minutes for 1-pound cans, 1 to 1 1/2 hours for 2-pound cans.
(If frozen, let dough stand in cans at room temperature until lids pop; this takes 4 to 5 hours for 1-pound cans, 6 to 8 for the 2-pound size.) Discard lids and bake in a 350° oven for 45 minutes for 1-pound cans, 60 minutes for 2-pound cans.
Crust will be very brown; brush top lightly with butter.
Let cool for 5 to 10 minutes on a cooling rack, then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack.