Ingredients
First:
1 pkg yeast
1/2 cup warm water
1/8 tsp ginger
1 Tbsp sugar (divided)
Second:
2 Tbsp sugar
1 can (13 oz) evaporated milk
1 tsp salt
2 Tbsp cooking oil
4 to 4 1/2 cups unsifted flour
Preparation
Mix first set of ingredients and let stand until bubbley (approx. 15 minutes).
Stir in second set of ingredients.
Put into greased metal coffee cans. Cover with plastic lids.
Let stand in a warm place until plastic lids pop off (approx 45-60 minutes for a 1 lb can, or 1-1 1/2 hour for a 2 lb can) Bake (without lids!) at 350 for 45 minutes (1 lb can) to 60 minutes (2 lb can).
The crust will be very brown - brush with melted butter. Cool 5-10 minutes on rack in upright cans.
