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1 pk YEAST 13 oz EVAPORATED MILK
1/2 c WARM WATER 1/2 ts SALT
1/8 ts NUTMEG 2 tb VEGETABLE OIL
1/3 c SUGAR, DIVIDED 5 c FLOUR
8 servings
Dissolve Yeast In Warm Water In A Large Mixing Bowl. Blend In Nutmeg And 1
Tablespoon Sugar. Let Stand Until Mixture Is Bubbly. Stir In Remaining
Sugar, Evaporated Milk, Salt And Oil. With Mixer On Low Speed, Beat In
1 Cup Flour At A Time Until Dough Is Heavy, But To Sticky To Knead. Place
In Well Greased 2 Lb. Coffee Can. Cover With Damp Cloth Or Well Greased
Can Lid. Let Stand In A Warm Place For 1 To 1 1/2 Hours Or Until Lid Pops
Off. Remove Lid. Bake For 55 To 60 Minutes. Crust Will Be Vary Brown.
Brush Top With Butter. Let Cool For Ten Minutes. Using A Thin Knife,
Loosen Crust Around Edge Of Can, Slide Bread Out Of Can. Cool In An
Upright Position.
1/2 c WARM WATER 1/2 ts SALT
1/8 ts NUTMEG 2 tb VEGETABLE OIL
1/3 c SUGAR, DIVIDED 5 c FLOUR
8 servings
Dissolve Yeast In Warm Water In A Large Mixing Bowl. Blend In Nutmeg And 1
Tablespoon Sugar. Let Stand Until Mixture Is Bubbly. Stir In Remaining
Sugar, Evaporated Milk, Salt And Oil. With Mixer On Low Speed, Beat In
1 Cup Flour At A Time Until Dough Is Heavy, But To Sticky To Knead. Place
In Well Greased 2 Lb. Coffee Can. Cover With Damp Cloth Or Well Greased
Can Lid. Let Stand In A Warm Place For 1 To 1 1/2 Hours Or Until Lid Pops
Off. Remove Lid. Bake For 55 To 60 Minutes. Crust Will Be Vary Brown.
Brush Top With Butter. Let Cool For Ten Minutes. Using A Thin Knife,
Loosen Crust Around Edge Of Can, Slide Bread Out Of Can. Cool In An
Upright Position.
