Instructions: 1. Sprinkle yeast over warm water in a large bowl; let stand until foamy

(about 5 minutes). Add milk, oil, sugar, salt, and ginger; stir until blended. Stir in 2 3/4 cups of the flour.

2. Add remaining 1 cup flour. Beat vigorously with a heavy spoon until dough pulls away from sides of bowl but is still soft and sticky.

3. Turn batter into well-greased coffee can (26 oz. size). Cover with well-greased plastic lid. (At this point, you may freeze for up to 2 weeks.)

4. Let rise in a warm place until batter pushes off lid (1 to 1 1/2 hours; 6 to 8 hours if frozen).

5. Bake in can, uncovered, on lowest rack of a 350 degree oven until crust is well browned (about 50 minutes). Lightly brush crust with butter. Let cool in can on a rack for 5 minutes; turn out onto rack and let cool upright.

NOTES:
BATTER BREAD is made from very soft yeast dough, almost like a batter, as the name indicates. Vigorous beating takes the place of kneading and the bread rises only once. The loaf is baked in an ordinary coffee can (26 oz. size). The can offers support for the soft dough during rising and also gives the bread its distinctive shape-tall, round, and domed.

Be sure your coffee can still has its plastic lid; its useful at two different stages. First, it seals the batter in the can for freezing if you want to prepare the dough ahead of time and bake the bread later. Second, the lid tells you when the dough is ready to bake-it pops off! If the lid comes off before the dough reaches the can rim, dont worry; simply replace the lid and wait until the dough pushes it off.

Yield: 1 Loaf

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