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Rich Batter Bread Recipe
|Undiluted evaporated milk||13 Ounce (1 Can)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄8 Teaspoon|
|Salad oil||2 Tablespoon|
|Unsifted all purpose flour||4 1⁄2 Cup (72 tbs) (Regular)|
Serving size: Complete recipe
Calories 3112 Calories from Fat 666
% Daily Value*
Total Fat 76 g116.8%
Saturated Fat 26.9 g134.7%
Trans Fat 0.5 g
Cholesterol 139.1 mg
Sodium 2351.2 mg98%
Total Carbohydrates 514 g171.5%
Dietary Fiber 16.8 g67%
Sugars 83.5 g
Protein 86 g172.2%
Vitamin A 24.7% Vitamin C 11.8%
Calcium 106% Iron 156%
*Based on a 2000 Calorie diet
Let stand in a warm place until mixture is bubbly, about 15 minutes.
Stir in the remaining 2 tablespoons sugar and the milk, salt, and salad oil.
With mixer on low speed, beat in flour 1 cup at a time, beating very well after each addition.
Beat in last cup of flour with a heavy spoon; add flour until dough is very heavy and stiff but too sticky to knead.
Place dough in a well-greased 2-pound coffee can, or divide into 2 well-greased 1-pound coffee cans.
Cover with well-greased plastic lids.
Freeze if you wish.
To bake, let covered cans stand in warm place until dough rises and pops off the plastic lids, 45 to 60 minutes for 1-pound cans, 1 to 1 1/2 hours for 2-pound cans.
(If frozen, let dough stand in cans at room temperature until lids pop; this takes 4 to 5 hours for 1-pound cans, 6 to 8 for the 2-pound size.) Discard lids and bake in a 350° oven for 45 minutes for 1-pound cans, 60 minutes for 2-pound cans.
Crust will be very brown; brush top lightly with butter.
Let cool for 5 to 10 minutes on a cooling rack, then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack.