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Ingredients: 1 package yeast Directions: Dissolve yeast in ½ cup warm water in bowl. Blend in ginger and 1 tablespoon sugar. Let stand for 15 minutes. Stir in milk, oil, salt and remaining 2 tablespoons sugar. Beat in 3 cups flour, 1 cup at a time, with electric mixer at low speed. Stir in enough remaining flour to make heavy, sticky dough. Place in greased 2 pound coffee can. Let rise, covered, until doubled in bulk or until above top of can. Bake at 350 degrees for 60 minutes. Brush with butter. Cool 5 to 10 minutes on rack before removing bread. |
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