Coffee can breads
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  1. #1
    Founder Sara Noel's Avatar
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    Default Coffee can breads

    You will need 1 pound coffee cans for these breads.

    White:
    4 to 4-1/2 cups sifted all-purpose flour
    1 package active dry yeast
    1/2 cup milk
    1/2 cup water
    1/2 cup vegetable oil
    1/4 cup sugar
    1 t. salt
    2 eggs

    Sift flour onto piece of waxed paper. Measure 1-1/2 cups of this flour into a large bowl; stir in yeast.
    In saucepan, place milk, water, oil, sugar and salt. Set over low heat and heat only until warm, stirring to blend. Add liquid ingredients to flour and yeast in bowl and beat until smooth. Blend in eggs.
    Add enough additional flour to make a stiff batter, beating until smooth and elastic. Spoon batter into 2 well-greased 1-pound coffee cans. Cover with plastic snap-on lids and place in a warm spot for dough to rise. When dough has almost reached top of cans, about 1 hour, remove lids and bake at 375 F. for 35 minutes or until bread is high and well-browned. Let cool in cans for 10 minutes before turning out on rack to cool completely.


    Whole wheat:
    1 package active dry yeast
    1/2 cup warm water
    3 T. sugar
    1 large can evaporated milk
    1 t. salt
    3 T. vegetable oil
    3 cups all-purpose flour, divided
    1 cup whole wheat flour

    Grease 2 1-pound coffee cans and lids, using lot of grease in the cans. In large bowl, dissolve yeast in warm water. Stir in sugar, evaporated milk, salt, oil, 2 cups flour and the whole wheat flour.
    Spoon into prepared coffee cans and top with plastic lids. Let rise until lids pop (about 1 hour). Immediately bake in a 350 - 375 F. oven about 30 minutes or until done. Remove from cans and cool.

    Raisin Almond:
    4 cups all-purpose flour, divided
    1 package active dry yeast
    1/2 cup water
    12 cup milk
    12 cup butter or margarine
    1/4 cup sugar
    1 t. salt
    1/2 cup chopped raisins
    1/2 cup ground almonds
    2 eggs, slightly beaten

    Mix 2 cups flour with yeast. In large saucepan, stir water, milk, butter,sugar and salt over low heat until butter melts. Cool for about 5 minutes.
    Add flour and yeast. add remaining flour, raisins, almonds and eggs. Dough will be stiff. Knead on a floured board until dough is smooth and elastic and raisins are well distributed.
    Coat the inside of 2 1-pound coffee cans with small amount of oil. (Author sprayed with Pam). Divide dough in half. Place half in each can. Cover cans with plastic tops. let rise in warm place until dough reaches to about 1" from top. Remove plastic tops. Bake at 375 F. for about 35 minutes, or until top sounds hollow when tapped.

    Pumpkin:
    3-3/4 cups all-purpose flour
    1 t. baking soda
    1 t. baking powder
    1/2 t. ground cinnamon
    3/4 cup sugar
    1 t. packed light-brown sugar
    1/2 cup vegetable oil, melted butter or margarine
    2 large eggs
    1/2 t. black-walnut extract
    1 cup canned solid-pack pumpkin
    1 cup walnut pieces, chopped coarsely

    Mix flour, baking soda, baking powder and cinnamon. beat sugars, oil, eggs and extract in a large bowl with a wooden spoon until wee blended. Add flour mixture alternately with pumpkin in 3 additions, blending well after each.
    Stir in nuts.
    Spoon evenly into 2 lightly greased and floured 1-pound coffee cans, filling them half full. Bake at 359 F. 50-60 minutes until pick inserted in center of breads comes out clean. Cool in cans on rack 10 minutes. Run a thin knife around edges and turn out bread to cool on rack

    Apple:
    3 cups all-purpose flour
    1-1/4 cups sugar
    2 t. baking soda
    1 t. ground cinnamon
    1/2 t. ground cloves
    1 cup golden raisins
    4 medium size apples (Winesap, Cortland, Golden Delicious)
    1/2 cup butter or margarine (1 stick)
    1/2 cup vegetable oil
    1 T. vanilla
    2 large eggs

    In large bowl, combine flour, sugar, baking soda, cinnamon, cloves and butter.
    Remove from heat; stir in oil, vanilla and eggs. Stir butter mixture into dry ingredients. Spoon batter into 3 greased and floured 1-pound coffee cans.
    Bake at 325 F. for 1-1/4 hours or until a cake tester or skewer inserted in center comes out clean. cool in cans on wire rack 10 minutes. Remove from cans; cool breads completely. Wrap and store overnight before slicing.
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  2. #2
    Super Moderator Michelle's Avatar
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    Default

    These sound so neat, Sara....have you tried making any of them yet?

  3. #3
    Founder Sara Noel's Avatar
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    Default

    Not yet. LOL I am working on it though. We buy coffee in a huge can, so I will wait until I have a mini one.
    I am on a mission to bake breads. hehe

    Sara
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  4. #4
    Registered User dolphin's Avatar
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    Default

    My Mom always made her pumkin bread and bannana nut bread in the small coffee cans. We always thought she had lost it. LOL But it made such pretty loaves.

    I think I have one of those small cans saved back so I will try the pumkin bread after I go shopping next week and let you all know how it turns out.

  5. #5
    Tourist scooby's Avatar
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    Sara Thanks!!!! I received one as a gift a few years ago and wondered how they did that!

  6. #6
    KimBob
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  7. #7
    Registered User Missy's Avatar
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    this looks fun! I suppose the plastic folgers cans won't work huh? LOL

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