Comments on: Bake Bread From a Coffee Can

By: Tess Pennington

Tess Pennington — Thu, 19 Apr 2012 15:29:30 +0000

Hi Angie,

Sure, why not! You could even double the recipe and get a large loaf if you wanted. Remember to make sure that the plastic strip inside the can is removed before you bake with it.

Thanks,

Tess

By: Angie

Angie — Wed, 18 Apr 2012 22:44:21 +0000

I have a 3 lb coffee can instead of a 1 lb… can you use that and bake all of the bread in one can??

Thanks, Angie

By: Holly

Holly — Fri, 06 Apr 2012 22:55:22 +0000

Sue, did you get a recipe yet? I have one that my Mom made all the time. She was from Worcester, MA. I’ll be glad to share it, just email me at holly4shelfreliance@gmail.com with Brown bread recipe in the subject line.

By: Mary

Mary — Sat, 24 Mar 2012 20:16:20 +0000

My suggestion is to use a “Pullman Loaf Pan” (google it for more info). It’s a lidded loaf pan, so your bread bakes in an enclosed container — producing little to no crust. It works the same way as a coffee can, except it’s manufactured specifically for baking so you know it’s safe. The only other difference is that your bread will be square, not round. Hope this helps!

By: AmyC

AmyC — Fri, 23 Mar 2012 16:44:41 +0000

Funny, GV brand coffee tastes just fine to me….

By: Joe

Joe — Thu, 22 Mar 2012 16:34:12 +0000

We use to do the same thing in a restaurant I worked at but used a clay flower pot instead. Many cans do have a special lining in them which can not only ruin the taste but be harmful.

By: jan jones

jan jones — Thu, 22 Mar 2012 16:20:06 +0000

you can remove the inside lip of the coffee can with a can opener. and you can substitute an equal amount of honey for the sugar. in such a small amount, it won’t make a difference. Usually, if you use 1 c of sugar, you sub 3/4 c honey. I am thinking I will use this bread for breakfast rounds. my husband likes his bread made into texas toast, then put together with eggs and meat to make a breakfast sandwich. I think round will be interesting. Also, I will try ww instead of white for a more healthy choice.

By: DougD

DougD — Wed, 21 Mar 2012 10:57:18 +0000

Is it time for or has someone already come up with a baking container that’s been tested unbiasly. I’d rather have no doubts concerning health issues using a coffee can shaped container to bake bread. This no crust, round bread web page has me craving for a slice of warn bread with a little butter, dunked in whole milk. That’s it! Where’s the nearest coffee can?

By: BPA

BPA — Wed, 21 Mar 2012 01:34:54 +0000

Bisphenol A (BPA) is also present in the thermal receipts you get at any store now. When you touch these receipts you get a plentiful amount of Bisphenol A (BPA) that you will in turn touch your food, mouth, shake hands, and can be absorbed through your skin!
This link talks about it.
http://greensource.construction.com/news/2011/01/110105bisphenol-A.asp

By: Gerry

Gerry — Tue, 20 Mar 2012 19:56:48 +0000

My mother has been baking bread in larger round cans for many decades. I believe she is still using the same cans she was using at least 40 years ago (probably thousands of loaves in the same cans). It became known as circle bread to freinds and family. There is a toxic liner in many cans, and one way to remove it would be to put the cans in a large outdoor fire, or indoors in your woodstove or fireplace, and burn it out, then scrub thoroughly with steel wool and then wash with soap and water. She is 90 yrs. old, and her “Circle” bread is still a big hit!