Bake Bread From a Coffee Can
Bread cooked in a can?¬† This must be some well kept secret!¬† Who knew that a coffee can could have such a use.
¬†Yeast Bread in a Can
- 2 pckg. active dry yeast
- 2 tbsp. sugar
- 1 c. warm water (110 F.)
- 1 tsp. salt
- 5 c. all purpose flour
- 1 1/2 c. warm milk (110 F.)
- 1/2 tsp. baking soda dissolved in 1 tbls. water
- In a large bowl, combine yeast and sugar in the water; let stand 15 minutes or until it begins to rise.
- Grease the inside of 3 – 1 lb. metal coffee cans and the underside of their lids.¬† Sprinkle cans with cornmeal, shaking off the excess.
- With electric mixer, gradually beat salt, 3 c. flour, and 1 c. milk to the yeast mixture; adding alternately and beating well.
- Add 1/2 tsp. baking soda to 1 tbsp. water and dissolve.¬† Add this to the beaten mixture.¬† Beat well.
- With mixer or spoon, beat the remaining 1/2 c. milk and about 1 1/2 to 2 c. flour to make a stiff dough that is too sticky to knead.
- Spoon enough dough equally into cans, top with lids.¬† Let rise in a warm place until the lid pops off (about 45 – 60 minutes).
- Carefully remove lids.¬† place cans upright on stove rack and bake at 375 degrees F. for 25-30 minutes until the bread top is golden brown.
- Slide out of can to test.¬† Take loaves out of cans and stand upright on wire rack to cool.
- Store airtight and keep at room temperature or in the refrigerator for 4 days.¬† Freeze for longer storage.
Pumpkin Bread in a Can
- 2 c. of cooked prepared pumpkin (or 1 large can of pumpkin, drained)
- 3 c. sugar
- 1 c. canola, rapeseed or extra light virgin olive oil
- 3 eggs
- 3 c. flour
- 1 c. raisins
- 1 c. chopped nuts, optional
- 1 tsp. each of cloves, allspice, salt, baking powder, baking soda
- 2 tsp. cinnamon
- Preheat over to 35o degrees F.
- Grease and flour 3 (13 oz) coffee cans (or 2 standard bread pans).
- In a large bowl, mix sugar, oil and add eggs one at a time.¬† Set this mixture aside.¬† Sift flour and all spices together.
- Add flour mixture and pumpkin alternately to the sugar/oil mixture.
- Mix just enough to moisten all the dry ingredients; it’s better if you don’t over beat the mixture.
- Add raisins and nuts.
- Pour mixture into the 3 coffee cans or the 2 loaf pans.¬† Stir a bit when mixture is in the cans to avoid air bubbles.
- Cover loosely with foil.¬† Bake at 350 degrees for 70-80 minutes.¬† Cool 10 minutes before loosening from the cans or pans.
This information has been made available by Ready Nutrition
Author: Tess Pennington
Author's Web Site:
Made Available By: Ready Nutrition
Date: March 2nd, 2010
Related Categories: Breads, Featured, Recipes