1 pkg. yeast
1/8 tsp. ginger
3 tbsp. sugar
1 can (13 oz.) evaporated milk
2 tbsp. oil
1 tsp. salt
4 to 4-½ cup flour

Dissolve yeast in ½ cup warm water in bowl. Blend in ginger and 1 tablespoon sugar. Let stand for 15 minutes.

Stir in milk, oil, salt and remaining 2 tablespoons sugar. Beat in 3 cups flour, 1 cup at a time, with electric mixer at low speed. Stir in enough remaining flour to make heavy, sticky dough.

Place in greased 2 pound coffee can. Let rise, covered, until doubled in bulk or until above top of can.