Coffee Can Bread

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Servings: 2 Difficulty: Intermediate
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A classic no-knead yeast bread baked directly in a greased coffee can for a unique cylindrical shape.
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Coffee Can Bread is a nostalgic, rustic loaf that transforms simple pantry staples into a golden, crusty masterpiece. The unique baking vessel&# 226;ÂÂa clean, greased coffee canâÂÂcreates a distinctive cylindrical shape with a beautifully browned top and bottom. The dough is incredibly forgiving, requiring no kneading, just a quick mix of flour, sugar, yeast, and evaporated milk. As it rises, the dough pushes the lid up, acting as a natural indicator that it’s ready for the oven. This hearty, slightly sweet bread has a tender crumb and a satisfying chew. ItâÂÂs perfect for breakfast with butter and jam, as a side for soups and stews, or simply enjoyed fresh from the oven. ItâÂÂs a fun, interactive baking project that brings old-school charm to the modern kitchen.

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Coffee Can Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 79.7

Description

Coffee Can Bread is a nostalgic, rustic loaf that transforms simple pantry staples into a golden, crusty masterpiece. The unique baking vessel&# 226;€”a clean, greased coffee can—creates a distinctive cylindrical shape with a beautifully browned top and bottom. The dough is incredibly forgiving, requiring no kneading, just a quick mix of flour, sugar, yeast, and evaporated milk. As it rises, the dough pushes the lid up, acting as a natural indicator that it's ready for the oven. This hearty, slightly sweet bread has a tender crumb and a satisfying chew. It’s perfect for breakfast with butter and jam, as a side for soups and stews, or simply enjoyed fresh from the oven. It’s a fun, interactive baking project that brings old-school charm to the modern kitchen.

Ingredients

Directions

  1. Dissolve yeast in 1/2 cup of warm water in a large bowl and let stand for 15 minutes until foamy.
  2. Stir in 4 tablespoons of sugar and 2 tablespoons of oil into the yeast mixture.
  3. Add 1 large can (12 oz) of evaporated milk and mix well.
  4. Gradually add 4 cups of flour to the liquid mixture, beating with a mixer or stirring vigorously until a smooth, thick batter forms.
  5. Grease the inside of two 1 lb. coffee cans and their lids thoroughly with oil or shortening.
  6. Divide the batter evenly between the two prepared coffee cans.
  7. Place the greased lids on the cans, ensuring they are not sealed tight, and let the dough rise in a warm place until the lids pop up, about 45 minutes.
  8. Preheat oven to 325 degrees F (165 degrees C).
  9. Bake the cans in the oven for 50 minutes, or until the bread is golden brown and sounds hollow when tapped.
  10. Remove from oven and let cool in cans for 5 minutes before unmolding onto a wire rack.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 79.7kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 132.4mg6%
Total Carbohydrate 16.1g6%
Dietary Fiber 1.5g6%
Sugars 0.1g
Protein 2.5g5%

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

Keywords: coffee can bread, no knead bread, yeast bread, rustic loaf, easy baking, pantry staples, evaporated milk, homemade bread, breakfast bread, comfort food, nostalgic recipe, simple baking, crusty bread, yeast dough, quick bread
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