Archive for the ‘Coffee Can Bread’ Category

Tin Can Raisin Bread

6 empty 15 ounce cans, labels
    removed and washed thoroughly
1 pound raisins
2 cups boiling water
2 teaspoons baking soda
2 heaping tablespoons shortening
2 eggs
2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons cinnamon raisin mixture
1/2 cup chopped nuts (optional)

Mix raisins, boiling water, baking soda and shortening together. Let set overnight in the refrigerator.

Add remaining ingredients to refrigerated mixture; mix well. Oil the 6 cans and fill with dough to a little over half full. Divide batter evenly. Bake at 350 degrees F for 60 minutes.

These are good hot or cold.

Coffee Can Bread

1 cup milk (heated to 110 degrees F)
1 package yeast
2 tablespoons granulated sugar
2 teaspoons salt
4 cups flour
1/4 cup vegetable oil
2 eggs

Dissolve yeast in milk. Put 2 cups flour in a bowl and blend in the yeast mixture. Mix in oil, eggs, sugar and salt. Add enough flour so that dough is not sticky. Knead until elastic, but light ? about 10 minutes. Press into a greased one-pound coffee can. Put plastic lid on coffee can and let rise for 1 hour (or until lid pops off can). Bake, uncovered, at 375 degrees F for 20 to 25 minutes.

Let stand a few minutes, then unmold.

Coffee Can Pumpkin Bread

Source: charleston.net

1 cup vegetable oil
4 eggs, beaten
2/3 cup water
2 cups canned pumpkin
3 1/3 cups sifted all-purpose flour (sift, then measure)
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon cinnamon
2 1/2 cups granulated sugar
1 cup raisins
1/2 cup diced walnuts or pecans (optional)

Preheat oven to 350 degrees F. Grease and flour four (1-pound) coffee cans (or two standard bread pans).

In a mixing bowl, combine oil, eggs, water and pumpkin.

In another bowl, sift together flour, salt, nutmeg, baking soda, cinnamon and sugar. Make a well in center of dry ingredients and add pumpkin mixture. Blend until dry ingredients are moist. Stir in raisins and nuts. Bake 1 hour and 20 minutes.

Cool briefly in cans or pans before turning out onto a rack.

Can Can Date-Nut Bread

1 (8 ounce) package Bordo Imported Diced Dates
3/4 cup raisins
1 teaspoon baking soda
1 cup boiling water
2 tablespoons soft butter
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 1/3 cups flour
3/4 cup chopped pecans

Place dates and raisins in covered bowl. Add baking soda and boiling water. Cover and let stand. Cream butter and sugar. Add vanilla extract. Ad egg and beat well. Add flour; mix until moistened. Pour in fruit mixture, including liquid and pecans, and mix gently to prevent crushing the fruits.

Place a small amount of butter in the bottom of each of 5 empty condensed soup cans. Let the butter melt in the cans in the oven for a few minutes, before filling with batter. Then fill cans 2/3 full. Bake at 325 degrees F for 45 minutes or until cake tests done. Remove from can while warm.

If you prefer to make this recipe in a 9 x 5-inch loaf pan, butter the bottom of pan. Add batter. Bake at 350 degrees F for 45 to 55 minutes, or until cake tests done.

Boston Brown Bread

This is good served with cream cheese.

2 cups unsifted all-purpose flour
2 cups yellow cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 1/3 cups milk
1 1/3 cups buttermilk
3/4 cup dark molasses
1 cup dark raisins

Grease 2 (1-pound) coffee cans. Into a large bowl, sift together flour, cornmeal, baking soda and salt.

In a small bowl, combine milk, buttermilk and molasses. Gradually add milk mixture to flour mixture; beat with a spoon until well combined. Stir in raisins. Pour mixture into the coffee cans, filling each about two-thirds full. Tie pieces of heavy aluminum foil tightly over top of each can. Place cans on a rack in a deep kettle. Add boiling water to kettle to come halfway up sides of cans. Cover kettle. Steam 2 1/2 to 3 hours. Add more boiling water to kettle as needed to maintain level around cans.

Remove cans to a wire rack; cool.

For serving later, cool bread in cans; store in refrigerator.

To reheat, place covered cans on rack in boiling water in large kettle and steam about 30 minutes, or until heated through.