Batter Bread

1 pkg active dry yeast
1/2 c warm water
1/8 tsp ground ginger
3 Tbsp sugar
1 can ( 13 oz ) undiluted evaporated milk
1 tsp salt
2 Tbsp oil
4 - 4 1/2 c unsifted all purpose flour

Dissolve yeast in water in a large mixer bowl; blend in ginger & 1 Tbsp sugar. Let stand in warm place until mixture is bubbly
(about 15 minutes). Stir in remaining 2 Tbsp sugar and milk, salt, oil.
Beat in flour 1 cup at a time -- beat well. Beat in last cup with heavy spoon. Add flour until dough is very heavy and stiff.
Place in 1- two pound coffee can or 2- one pound cans. Let stand until lid pops off - 45 to 60 minutes. ( If frozen about 6 to 8 hours).
Bake 1 hour at 350 for 2 lb can or 45 min for l lb can. Crust will be very brown. Let stand 5 to 10 minutes, then loosen.

Variation: Use 1 1/2 c whole wheat flour, 3 c all purpose flour. Replace sugar with honey.