Stovepipe Bread Coffee Can Bread Food

COFFEE CAN BREAD

Steps:

• Mix in a small bowl the first 3 ingredients.
• Cover with a towel and let stand for 15 minutes.
• Mix next 4 ingredients. Add yeast mixture and flour. Mix all well.
• Divide dough into 2 greased 1 pound coffee cans. Put plastic lid on cans and allow to rise till lid pops off.
• Remove lids and place cans upright in 350 oven for 35 minutes or till desired brownness is reached.

STOVETOP BREAD

Steps:

• Butter a 9-inch Dutch oven and set aside.
• Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
• Transfer the dough to the prepared Dutch oven, cover and let rise until doubled in size, about 1 hour.
• Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.

STOVEPIPE BREAD ( COFFEE CAN BREAD )

Steps:

• Place 1 1/2 cups flour into large bowl of mixer.
• Add yeast and blend at low speed 1/2 minute.
• Combine milk, water, oil, sugar, and salt in small saucepan.
• Heat just until warm.
• Add to dry ingredients in mixer bowl and beat at low speed until smooth.
• Add eggs and beat at medium speed until blended.
• Scrape beaters, remove bowl from mixer, and stir in remaining flour with wooden spoon.
• This will make a soft dough or a stiff batter.
• Spoon into 2 well-buttered 1-pound coffee cans.
• Cover with plastic lids and let stand in warm place, draft free.
• When dough has risen almost to top of cans, remove lids.
• Bake in 375 preheated oven for 30-35 minutes, or till brown.
• Cool about 10 minutes in cans before removing to rack.

APPLE COFFEE CAN BREAD

Steps:

• Preheat the oven to 325 degrees.
• Grease and flour three 1-pound coffee cans.
• Tie a double band of aluminum foil around the cans to extend 2 inches above the edges of the cans.
• Grease the foil.
• Peel, core, and finely dice the apples.
• Place in a large bowl and mix with the sugar and pecans.
• Sift in the flour, baking soda, and spices.
• Mix well.
• Melt the butter in a small saucepan and stir in the vanilla.
• Lightly beat the eggs.
• Stir the eggs and butter into the apple mixture.
• Spoon the batter into the cans and bake for 1 1/4 hours or until a skewer inserted in the center comes out clean.
• Cool in the cans for 10 minutes; remove to a wire rack to finish cooling.

COFFEE CAN CHEESE BREAD

Steps:

• Combine milk, water, sugar, oil, and salt in a saucepan. Heat over low heat until blended.
• Combine 1 1/2 cups flour and yeast in a large mixing bowl. Add liquid mixture to flour; beat until smooth.
• Blend in eggs, cheese, and pepper. Stir in 2 cups of flour to make a stiff batter. Beat until smooth and elastic.
• Spoon into 2 greased 1-pound coffee cans. Cover with the plastic lids. Let rise in a warm place for one hour or until light and bubbly. Batter should be 1/2 inch below can cover.
• Remove lids. Bake at 375 degrees for 30-35 minutes. Cool for 15 minutes. Remove from cans and cool on a wire rack.

WHITE BREAD BAKED IN A COFFEE CAN

Steps:

• 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.

COFFEE CAN CAMPFIRE BREAD

Steps:

• Also requires 1 small coffee can and 1 large coffee can.
• Grease and coat the small coffee can liberally with the butter or cooking spray.
• Place dough in can and cover with foil. Place in warm area, perhaps on the ashes of the outskirts of a campfire until dough rises, until almost doubled in volume.
• Line the bottom of the large can with about 1 or 2 inchs of pebbles, small rocks or sand to keep the bread from burning on the bottom. Set the small can inside the large one, making sure the sides don't touch, and then insert the large can into the coals, burying about two or three inches of the bottom. Cover the entire top with foil and poke a few holes to allow air. Check by lifting foil in about 40 to 50 minutes. Bread is done when brown on top.
• Feel free to use different kinds of bread dough. I used a pound of wheat dough mixed in my bread machine.

COFFEE CAN BREAD

Steps:

• 1. Mix first 3 ingredients warm water, yeast, and sugar - let stand until bubbly (about 15 minutes).
• 2. Now mix other ingredients in separate bowl, then add the yeast mixture. knead the dough for 10 min.
• 3. Fill the two greased 1-pound coffee cans half full with dough and place greased plastic lids on the cans.
• 4. Let bread rise in warm place until coffee can lids pop off.
• 5. Bake 45 minutes at 350°. Enjoy your coffee can bread!