Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Dry yeast
1/2 c Warm water
1/8 ts Ground ginger
2 tb Honey
13 oz Can evaporated milk
1 t Salt (optional)
2 tb Oil
4 To 4 1/2 cups whole wheat
-flour
Makes 1 large loaf
Dissolve yeast in the warm water in large mixing bowl.
Blend in the ginger and 1 Tbsp of the honey. Let
stand in a warm place until the mixture is bubbly
(about 15 minutes). Stir in the remaining honey, and
the milk, salt, and oil. With mixer on low speed (or
with a wooden spoon) beat in the flour 1 cup at a
time, mixing well after each addition. If you are
using amixer, beat in the last cup of flour with a
wooden spoon. The dough should be heavy but too sticky
to knead.
Place dough in a 2-pound, WELL-GREASED coffee can.
Cover with greased plastic lid. At this point, you
may freeze the dough if you want to and bake it at a
later time.
To bake, let stand, covered in a warm place until the
dough rises and pops off the lid. This will take 1 to
1 1/2 hours. Discard the lid and bake at 350 F for 1
hour. The crust will be very brown. Brush the top
lightly with butter.
Let the entire bread and can cool for 5 to 10 minutes
on a wire rack, then loosen the crust around the edge
of the can with a thin knife and slide the bread from
the can. Cool it in an upright position on the wire
rack.
VARIATION: Add to the yeast mixture 1 tsp cinnamon
and 1/2 tsp nutmeg. With the final addition of flour,
add 1/2 cup raisins and 1/2 cup chopped walnuts.
