This recipe comes from a pamphlet or brochure distributed by I&M Electric Company (based on information on the back), this was cut and stapled together, date unknown. Recipe and instructions are typed below along with a scanned copy (top clipping only).

RICH WHITE BATTER BREAD

Makes one large or two small loaves. Freeze unbaked batter as long as two weeks; baked bread may also be frozen. Coffee can (or cans) required.

These tall, round loaves are light and moist. They rise and bake in coffee cans, which also act as containers both for storing the dough if you freeze it before baking and for keeping the baked bread fresh.

The plastic lids not only aid in storage, but also indicate — by popping off — when the bread has risen properly. The batter requires no kneading and only has to rise once. This bread is so easy to make you can treat guests to hot yeast bread often.

1 package active dry yeast
1/2 cup warm water
1/8 teaspoon ground ginger
3 tablespoons sugar
1 can (13 oz.) undiluted evaporated milk
1 teaspoon salt
2 tablespoons salad oil
4 to 4 1/2 cups unsifted regular all-purpose flour
butter or margarine

Dissolve yeast in water in a large mixer bowl; blend in ginger and 1 tablespoon of the sugar. Let stand in a warm place until mixture is bubbly, about 15 minutes. Stir in 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 can lids. Freeze if you wish.

To bake, let covered cans stand in warm place until dough rises and lids pop off 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 350-degree oven for 45 to 50 minutes for 1-pound cans. 60 to 65 minutes for 2-pound cans. Crust will be very brown; brush top lightly with butter or margarine.

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.

I prefer to make: LIGHT WHEAT BREAD by using 1 and 1/2 cups whole wheat flour and 3 cups all-purpose flour, and replace the sugar with honey.