Friday, April 25, 2014

Brown Bread Baked in a Coffee Can!

How cool is that, Bread baked in a coffee can? I've known about this for years. I used to make it in the 70's. I thought I'd share the recipe for those that are curious enough to try it.
This is a perfect Hippy in the Kitchen Recipe!

1 TBS butter, room temperature
2 C whole milk
1/2 C molasses
1/4 C brown sugar
1 tsp salt
1 1/4 C whole wheat flour
1 C all purpose flour
1 C rye flour
1/3 C cornmeal
1 TBS baking powder
1tsp baking soda
1 C raisins

Here's what you'll need:
2 - empty (11oz. -13oz.) coffee cans
I generously brush the inside of the cans with my Pan Release Mix.
Preheat the oven to 350 degrees.
2 - 6" squares of Foil, coat one side with butter

In a saucepan:
brown sugar
Whisk well on low heat just until sugar is dissolved. Do not boil.

In a large mixing bowl:
Wheat Flour
All Purpose Flour
Rye Flour
Baking Powder
Baking Soda
Whisk well
Add Milk mixture and whisk until combined.
Fold in Raisins.

Divide the batter evenly among the two cans. Smooth the tops.

Cover each can with a piece of foil with the buttered side down. Wrap tightly and secure with twine.
Place the cans standing, foil side up in a Roasting Pan.
Place it in the oven and add fill with 3" of boiling water.
Bake for 1 1/2 hours, until a skewer in the center of each loaf comes out clean.
Remove the cans, place on a cooling rack for at least 10 minutes.
Invert the cans and release the bread onto the cooling rack and allow to cool completely.

Serve with Butter, Honey, Jam.

Peace in the Kitchen!

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