Nana’s Round Bread

1. Blend yeast, water, ginger and 1 tablespoon honey in a large bowl. Let stand in a warm place for 15 minutes.
2. Stir in remaining honey, evaporated milk, salt and oil.
3. Beat in flour 1 cup at a time. Beat well after each addition. Add flour until dough is heavy and stiff, but still too sticky to knead.
4. Place dough into two greased 1-pound or one greased 2-pound coffee can. Cover with greased lids. (Dough can be frozen here if desired.)
5. Let covered cans stand in a warm place until the lids pop off. Brush with melted butter.
6. Bake at 350 F for 45 minutes. Remove bread from can(s) and cool on a wire rack.