| 1 | Makes 1 large loaf dissolve yeast in the warm water in large mixing bowl. |
| 2 | Blend in the ginger and 1 tbsp of the honey. |
| 3 | Let stand in a warm place until the mixture is bubbly (about 15 minutes). |
| 4 | Stir in the remaining honey, and the milk, salt, and oil. |
| 5 | With mixer on low speed (or with a wooden spoon) beat in the flour 1 cup at a time, mixing well after each addition. |
| 6 | If you are using amixer, beat in the last cup of flour with a wooden spoon. |
| 7 | The dough should be heavy but too sticky to knead. |
| 8 | Place dough in a 2-pound, well-greased coffee can. |
| 9 | Cover with greased plastic lid. |
| 10 | At this point, you may freeze the dough if you want to and bake it at a later time. |
| 11 | To bake, let stand, covered in a warm place until the dough rises and pops off the lid. |
| 12 | This will take 1 to 1 ?hours. |
| 13 | Discard the lid and bake at 350°F for 1 hour. |
| 14 | The crust will be very brown. |
| 15 | Brush the top lightly with butter. |
| 16 | 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. |
| 17 | Cool it in an upright position on the wire rack. |
| 18 | Variation: add to the yeast mixture 1 tsp cinnamon and ?tsp nutmeg. |
| 19 | With the final addition of flour, add ?cup raisins and ?cup chopped walnuts. |
| 20 | Bread winners from the collection of jim vorhei |
