Fun and Easy Coffee Can Bread Recipe
Quote: "Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts." James Beard (1903-1985)
In many families, baking traditions and recipes are handed down through each generation, not only as a way to share the families past but to share time with children as they grow and learn. Baking is the perfect way to spend quality time with children. Baking teaches children about the process of cooking and it's messy so therefor it's fun.
What makes this bread making so much fun is that the dough rises and bakes in coffee cans. Kids and kids at heart will love the way the plastic lid pops off when the dough has risen and is ready to bake. Not only is this recipe fun it is also easy. There is absolutely no kneading required and the mixing is mostly done with an electric hand mixer. To top it off, the dough only has to rise once! Young bakers will especially enjoy this recipe and the memories that are made can last a lifetime.
I have tried other coffee can bread recipes, but none have compared to this one. What makes this coffee can bread recipe unique and special to me are the memories that go along with making it. I started making this bread with my grandmother (Nanny) when I was nine years old. She didn't mind the mess I made measuring the flour or that I always got the sticky dough all over the coffee can. It was well worth what little mess I made. Our Coffee Can Bread always baked to perfection, and what fun we both had in making it, together.
My Nanny’s Coffee Can Bread Recipe
1 package of active dry yeast
½ cup warm water
1/8 teaspoon ground ginger
3 tablespoons sugar
1 can (12 oz.) undiluted evaporated milk
1 teaspoon salt
2 tablespoons vegetable oil
4 cups un-sifted regular all-purpose flour
Butter or margarine, for greasing
Dissolve yeast in water in a large mixing bowl; blend in ginger and 1 tablespoon of the sugar. Let stand in a warm place until mixture is bubbly, about 15 minutes. Stir in the remaining 2 tablespoons sugar and the milk, salt and vegetable oil. With a hand mixer on low speed, beat in flour 1 cup at a time. Beat well after each addition. Beat in last cup of flour with a heavy spoon. Dough should be heavy and stiff but too sticky to knead.
Place dough in a well-greased 2 pound coffee can, or divide into 2 well-greased 1 pound coffee cans. For a child this part can get a little messy but it's all part of the fun! OK, now cover with well greased plastic lids. Let covered cans sit in a warm place until dough rises and pops off the plastic lids, 45 to 60 minutes for 1 pound cans, 1 to 1 1/2 hours for a 2 pound can. As a child I would sit and wait with great anticipation for the "pop" of the lid as it goes flying up into the air! Discard lids and bake in a 350 degree oven for 45 minutes for 1 pound cans, 60 minutes for 2 pound cans. Crust will be very brown; brush top lightly with butter.
Let cool for 30 to 40 minutes on a cooling rack. When you are ready to remove your bread from the can; use a can opener to remove bottom. Tap end of can on a counter to loosen bread and allow it to slowly drop down and out of the can.
This bread is delicious by itself but can also be served with many different spreads.
Sweet cream butter (my favorite)
Jams (blackberry and apricot compliment it well)
Jelly (spiced apple jelly and currant jelly are amazing)
Cinnamon and sugar (my children's favorite)
Natural peanut butter
- Persimmon and Jalapeno Pepper Jam/Preserve Recipe
A fusion of sweet and heat, that is scrumptious to eat.