Coffee can cooking/baking

[Paws]

I've tried the search feature to see if anyone has posted about baking breads and misc in coffee cans...couldn't find what I was looking for.
Anyone have recipes or experiences they'd like to share?

[piney]

Several years ago i baked pumpkin bread in coffee cans i always had good results when using them but they were different kind then what i get now. The kind i get now are eather plastic or paper.

[frugalfranny]

Anyone have recipes or experiences they'd like to share?

No experience---yet........but I have the cookbook called
"Small Batch Baking" (by Debbie Nakos) and she uses lots of cans in her recipes (smaller than coffee cans)..........have read the book, just haven't taken the time to do it yet.

Might be able to help if you have a specific question....could look and see if it is 'in the book'............

[Paws]

I was interested more in baking different types of bread in them. Brioche...ciabatta...yeast...anything sounding interesting and easy.
Thanks so much!

[Ceashels]

If making yeast breads in cans, do NOT over fill. I made some bread in the Valtrompia bread tins once and over filled... by the time they came out of the oven, they were giant phallic symbols, literally just like the staff of life.

I like quick breads baked in cans as it is nice to cut and stays moist for storing.

[2ndGenGranola]

I would be worried about baking in the coated cans they have now. If all those chemical are supposed to leach into your foods on the shelf, what will they do in an oven?

[sunshine]

I've used soup cans for various quick breads and yeast breads, occasionally for cake recipes too.

[streamsidegirl]

Here's a couple of recipes my family has used for years. The bread is really heavy (and yummy), the pumpkin bread is more like normal pumpkin bread.

Canned Bread
1 pkg yeast
1/2 c warm water
1/8 tsp ginger
3 tblsp sugar
1 14 1/2 oz can evaporated milk
1 tsp salt
2 tblsp salad oil
4 to 4 1/2 c flour

Dissolve yeast in water in large mixing bowl. Blend in ginger and 1 tablespoon sugar. Let stand in warm place 15 min. Stir in remaining sugar, milk, salt, oil. With mixer at low speed, add 1 c flour at a time, beating well after each addition. Last cup or cup and a half may need to be beaten in with wooden spoon. The dough is heavy and stiff, but it is sticky.

Grease 2 tall 1 lb coffee tins. Spoon half of dough into each can. Cover w/greased plastic lid. Let rise in warm place until double in bulk. Remove lids and bake at 350 degrees for 45 min or until dark brown. Remove from oven, brush top w/butter. Let cool 10 min, then loosen loaf and slide break onto cooling rack. It can be frozen raw up to 2 weeks - simply cover can and put in freezer. Remove from freezer 4-5 hours before time to bake.


Pumpkin Coffee Can Bread
3 c sugar
4 eggs
2/3 c water
2 c pumpkin
2/3 c oil
3 1/3 c flour
2 tsp soda
1 1/2 tsp salt
2 t cinnamon
3/4 c chopped nuts (optional)

Mix all. Grease and fill 3 coffee cans about 1/2 full. Bake 1 hour at 350 degrees.


Hope you like these! When we were kids we'd fight over the top buttery crusty part of the canned bread!

[Paws]

These two sound great. Thanks!

[Paws]

Not sure what happened...but streamsidegirl was the one with the best answer...