SantaFe.com

Ingredients

• 4 packages active dry yeast
• 2 cups warm water
• 1/2 teaspoon ground ginger
• 12 tablespoons sugar
• 4 large cans evaporated milk
• 4 teaspoons salt
• 8 tablespoons salad oil
• 16 to 18 cups all purpose flour

Directions

1. Dissolve yeast in water, blend in ginger and 4 tablespoons of the sugar. Let stand until bubbly.
2. Let stand until bubbly.
3. Stir in remaining ingredients, except flour.
4. Add flour two cups at a time. The dough should be too sticky to knead.
5. Place the batter in 8 well-greased 1-pound tin coffee cans. Let dough rise until it is about one inch over the top of the cans.
6. When an oven thermometer placed in the horno reaches 350º, place the cans in the horno for 50-60 minutes.