San Francisco Firehouse Bread

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Servings: 2 Difficulty: Advanced
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Hearty, herb-infused whole wheat bread baked in coffee cans for a dense, savory loaf
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San Francisco Firehouse Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 1730.0

Description

This San Francisco Firehouse Bread is a robust, savory loaf that captures the essence of hearty homemade baking. Infused with caramelized onions, fresh parsley, dill, and sage, it offers a complex flavor profile that pairs beautifully with soups, stews, or as a standalone snack. The use of whole wheat flour and cornmeal provides a satisfying texture and rustic charm. Baked in greased coffee cans, this method creates a unique cylindrical shape with a crisp crust and tender interior. Perfect for sharing at family dinners or potlucks, this vegetarian-friendly bread is sure to become a staple in your kitchen. Its simple ingredients and straightforward preparation make it an accessible yet impressive project for bakers of all skill levels.

Ingredients

Directions

  1. Dissolve active dry yeast in 1/2 cup warm water (110F) and let stand until foamy, about 5 minutes.
  2. Heat cooking oil in a skillet over medium heat; saut chopped onion until soft and translucent, about 5 minutes.
  3. In a large mixing bowl, combine the cooked onion, evaporated milk, snipped parsley, sugar, salt, dillweed, and sage.
  4. Stir the yeast mixture into the milk and onion mixture.
  5. Beat in the cornmeal until well incorporated.
  6. Beat in half of the whole wheat flour until smooth.
  7. Stir in the remaining whole wheat flour by hand, mixing until a moderately soft dough forms.
  8. Turn the dough out onto a lightly floured surface.
  9. Knead the dough for 2 to 5 minutes until smooth and elastic.
  10. Place the dough in a greased bowl, turning once to coat the top with oil.
  11. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour.
  12. Punch down the dough to release air bubbles and divide it in half.
  13. Grease two 16-ounce coffee cans well with oil.
  14. Place one half of the dough into each greased coffee can.
  15. Cover the cans loosely and let the dough rise again until doubled, about 20 to 45 minutes.
  16. Preheat oven to 350F (177C).
  17. Bake the loaves in the coffee cans for 45 minutes, covering loosely with foil during the last 15 minutes to prevent over-browning.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1730.0kcal
% Daily Value *
Total Fat 44.7g69%
Saturated Fat 17.9g90%
Cholesterol 81.2mg28%
Sodium 5458.9mg228%
Total Carbohydrate 288.8g97%
Dietary Fiber 30.9g124%
Sugars 50.8g
Protein 64.9g130%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the water for the yeast is warm (around 110F) but not hot, as water that is too hot will kill the yeast.

Coffee cans must be thoroughly cleaned of all labels and adhesive. Grease them very well to prevent sticking.

If you do not have coffee cans, you can bake this dough in standard 9x5 inch loaf pans, adjusting baking time as needed.

For a milder flavor, you can reduce the amount of dillweed and sage.

Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: savory bread, firehouse bread, whole wheat, onion bread, herb bread, coffee can bread, homemade bread, vegetarian, dill, sage, cornmeal, rustic loaf, yeast dough, baking, comfort food
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