Canning Bread Food

CANNING BREAD

Canning Bread image

Make and share this Canning Bread recipe from Food.com.

Provided by cynthia mcelwain

Categories Breads

Time 1h

Yield 8 pints

Number Of Ingredients 13

Ingredients

2/3 cup Crisco
3/4 cup white sugar
4 eggs
2 cups pumpkin
2/3 cup water
1/3 cup flour (i prefer unbleached )
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
pumpkin spice
1 teaspoon salt (i perfer sea salt )
2/3 cup nuts

Steps:

sterilize wide mouth pints while in boing water cream shorting an sugar an beat in eggs pumpkin an water .
sift flour baking powder soda an spices an mix all together.
now pre heat oven to 325.
take 7 or 8 wide mouth pints an grease with crisco.
FILL ONLY HALF FULL! maby a smuge less bake for 45 minutes.
REMOVE ONE AT A TIME WIPE EDGES A THEN PLACE LID AN RINGS ON SCREW TIGHT the heat will seal the jars.
bread will keep for one year does not last that long in my home come holidays GONE also you can add other fruits instead of pumpkin.

Nutrition Facts : Calories 355.6, Fat 25.5, SaturatedFat 6.8, Cholesterol 93, Sodium 741.8, Carbohydrate 28.2, Fiber 1.6, Sugar 19.8, Protein 6

CANNED WHITE YEAST BREAD THAT NEEDS NO KNEADING

Canned White Yeast Bread That Needs No Kneading image

This is posted by request. It is made in coffee cans (or regular bread pans if desired). It is baked in cans to give it the unique shape. It came from a cookbook I've had since 1975. Time to rise in not in prep time.

Provided by Dorel

Categories Yeast Breads

Time 1h30m

Yield 2 loafs

Number Of Ingredients 8

Ingredients

1 (1/4 ounce) package active dry yeast
1/2 cup warm water
1/2 teaspoon cardamom
3 tablespoons sugar
1 (13 ounce) can evaporated milk
2 tablespoons vegetable oil
1 teaspoon salt
4 -4 1/2 cups flour

Steps:

In a large bowl, dissolve yeast in warm water.
Blend in cardamom and 1 tablespoon sugar and let stand 5 minutes.
Stir in remaining 2 tablespoons sugar, milk, oil and salt.
Add 2 cups flour and beat at medium speed of electric mixture until smooth.
By hand, stir in remaining flour, enough to make the batter very heavy, but to sticky to knead.
If you have a heavy duty mixer you could do it all in the machine.
Place batter in 2 well greased one pound coffee cans.
Cover with greased plastic lids (dough may be frozen at this stage).
Let cans stand in warm place until lids pop off tops, about 1 1/2 hours (if frozen, allow cans to stand for 4 to 6 hours in warm place).
Remove lids and bake at 350°F for 45-50 minutes.
If using a 2 pound can, bake for 1 to 1 1/4 hours.
Cool for 10 minutes, loosen crust around edges with a knife and let bread slide from can.
Place loaves on wire rack to continue cooling.
This can also be made in 2 bread pans.

Nutrition Facts : Calories 1362.3, Fat 30.2, SaturatedFat 10.6, Cholesterol 53.4, Sodium 1366.1, Carbohydrate 229.9, Fiber 7.6, Sugar 19.6, Protein 39.8

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