In a large bowl, dissolve yeast in water; blend in ginger and 1 tablespoon of the sugar.
Let stand in a warm place until bubbly (about 15 minutes).
Stir in remaining 2 tablespoons sugar, the milk, salt, and oil.
Gradually beat in enough of the flour, 1 cup at a time, to make batter very heavy and stiff, but too sticky to knead.
Spoon batter into a well-greased 2-pound coffee can, or divide in half and place in 2 well-greased 1-pound coffee cans.
Cover with greased plastic can lids.
Freeze if you wish.
To bake, let covered cans stand in a warm place until batter rises and pops off plastic lids (45 to 55 minutes for 1-pound cans, 55 to 60 minutes for 2-pound cans).