Grease 6 clean cans (16-oz vegetable cans work fine) or a 7-inch tube pan. Beat all ingredients in large mixing bowl on low, scraping bowl constantly, about 30 seconds. Fill cans about 2/3 full. Cover tightly with aluminum foil and tie tightly with kitchen twine.
Place cans on rack in Dutch oven or steamer. Pour boiling water around cans to level of rack. Cover pot tightly. Keep water boiling over low heat until cake tester comes out clean, about 3 hours. Add water during steaming if necessary. Immediately unmold bread and enjoy with butter or cream cheese and Alaskan Stout.

Submitted by: Tom & Shannon West