1 pk Dry yeast
1/2 c Warm water
1/8 ts Ground ginger
2 tb Honey
13 oz Can evaporated milk
1 ts 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.
Bread Winners From the collection of Jim Vorheis
Yields
1 Servings