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.Â
 Yeast Bread in a Can
   
- 2 pckg. active dry yeast
- 2 tbsp. sugar
- 1 c. warm water (110 F.)
- cornmeal
- 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.Â
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.
Author: Tess Pennington
Web Site: http://www.ReadyNutrition.com/
Date: March 2nd, 2010
Related Categories: Recipes
My Grandmother used to make an Easter Bread with raisins in a can like this. It was very tasty. Thanks for the reminder!
In the early 70s my husband found a recipe for Mushroom Bread , I believe in Mother Earth News. It was yeast bread baked in a coffee can – the top rose up over the can so it looked like a mushroom.
He baked it sometimes in soup cans for individual portions, really impressed visitors!!
I used to bake english muffin bread in coffee, but stopped when they started lining them. Do you use the cans with the lining?? Thanks
Warbaby,
That’s a good question. I would stay away from the cans with liners. The liners contain a harmful material called Bisphenol A (BPA) which has been linked to a multitude of health issues.Â
this is a good pumpkin bread recipe without the raisins and always add extra spices also. I freeze when cool wrapped in foil and plastic wrap great tasting later after everything has melded together
My
My grandma made brown bread in a can! It was delicious! thanks to her and my mom i know how to garden and can and cook from scratch including making soap and rendering lard! At the time all i did was complain… Now I am so thankful. this year taught one son to can applesauce we had fun and canned 40 qts.
I bake a holiday bread in coffee cans every year, but with coffee companies going to plastic, does anyone have any recommendations on where to find cans? Have you gone to bread loaf pans instead? Please help!
Arlene, Walmart sells their generic coffee in cans. Also, Choc full o’ nuts.