Prep 30 mins
Cook 1 hr 45 mins
Well, not really, but if you've never made bread before this should be yours. It's easy, requires no kneading, and results in two wonderful loaves. This is a sticky batter dough so don't worry when it turns out that way. A note: while this can be done with a mixer, breads are much heavier than cakes; it should not be attempted without a good stand mixer, such as a Kitchen-Aid. I rarely use mixers, preferring to do it by hand.
- 1⁄2 cup warm water (105-115F)
- 2 1⁄4 teaspoons active dry yeast (1 pkg)
- 3 tablespoons light brown sugar
- 1⁄4 teaspoon ground ginger
- 12 ounces evaporated milk
- 2 teaspoons salt
- 2 tablespoons walnut oil
- 4 1⁄4 cups all-purpose flour
- Put water in a small bowl, sprinkle the yeast, a pinch of the sugar, and the ginger, then mix until dissolved. Set aside to proof (become foamy), about 10 minutes.
- In a large mixing bowl combine the milk, sugar, oil, and 1-1/2 cup flour. Beat vigorously with a balloon or dough wisk until thick and sticky (about 40 strokes).
- Add the yeast mixture and beat vigorously for 1 minute.
- Add the remaining flour, 1/2 cup at a time, beating until well incorporated.
- Beat vigorously for another 2 minutes, the scrape down the sides of the bowl with a spatula. The dough will be sticky.
- Generously grease the sides of two ceramic or glass baking dishes, at least 13 oz. each.
- Divide the batter evenly between the two dishes, then flour the back of your fingers and press the dough in to fill up all the corners and smooth the top.
- Let rise 45 minutes to 1 hr until doubled in size. About 20 minutes before the rising is done heat the oven to 350 (325 if using a glass dish).
- Bake 45 minutes, check for doneness by inserting an instant-read thermometer and check for 200°F.
- Cool in the pans for 5 minutes then turn out onto a wire rack and cool for 2 hrs before serving.