Batter bread
 

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BATTER BREAD

1 pkg. Yeast                     1 tall can evaporated milk

½ cup warm water            1 tsp. Salt

1/8 tsp. Ginger                  2 Tbsp. Oil

3 Tbsp. Sugar                   4--4½ cup unsifted flour   

Dissolve yeast in water in large bowl.  Blend in ginger & 1 Tbsp. Sugar.  Let stand in warm place 15 minutes (gets puffy).  Stir in rest of sugar & next 3 ingredients.  With mixer beat in flour 1 cup at a time.  Beat last cup by hand.  Place dough in 2 well-greased 1 lb. Coffee cans.  Cover with well greased lids (can be frozen at this time).  Let covered cans rise until lids pop (45 to 60 min.)(Frozen takes 5 to 6 hrs.).  Bake 45 minutes @ 350.  Brush top with butter.

CORN HERB BREAD:   to yeast add 2 tsp. Celery seed, 1 ½ tsp sage & 1/8 tsp. Majoram.  Substitute ½ cup yellow corn meal for ½ cup flour.

RAISIN NUT BREAD:  To yeast add 1 tsp cinnamon and ½ tsp. Nutmeg.  Stir in ½ cup each raisins and walnuts to last addition of flour.