Atomic Bread

Directions

Dissolve yeast in the warm water in large mixing bowl.

Blend in the ginger and 1 tablespoon of the honey.

Let stand in a warm place until the mixture is bubbly (about 15 minutes).

Stir in the remaining honey, and the milk, salt, and oil.

With mixer on low speed (or with a wooden spoon) beat in the flour 1 cup at a time, mixing well after each addition.

If you are using amixer, beat in the last cup of flour with a wooden spoon.

The dough should be heavy but too sticky to knead.

Place dough in a 2-pound, well-greased coffee can.

Cover with greased plastic lid.

At this point, you may freeze the dough if you want to and bake it at a later time.

To bake, let stand, covered in a warm place until the dough rises and pops off the lid.

This will take 1 to 1½ hours.

Discard the lid and bake at 350℉ (180℃) F for 1 hour.

The crust will be very brown.

Brush the top lightly with butter.

Let the entire bread and can cool for 5 to 10 minutes on a wire rack, then loosen the crust around the edge of the can with a thin knife and slide the bread from the can.

Cool it in an upright position on the wire rack.

VARIATION: Add to the yeast mixture 1 teaspoon cinnamon and ½ teaspoon nutmeg.

With the final addition of flour, add ½ cup raisins and ½ cup chopped walnuts.