Coffee can Herb Bread
Source of Recipe
Jen
Recipe Introduction
This is very good, smells heavenly, and can be conveniently stored in the can. Plus it's fun to make.
4 t. dry yeast (1 1/3 packages)
1/2 c. warm water (100 to 100 degrees)
pinch of sugar
In a large mixing bowl, sprinkle yeast over warm water, add sugar and stir to dissolve yeast. Place bowl in a warm spot until mixture foams, about 15 minutes.
1 1/2 c. milk
1/4 c. butter, cut up
3 T. honey
1 t. grated fresh ginger (or 1/4 t. ground)
1 t. chopped fresh dill (or 1/4 t. dried)
1/4 t. dried basil
1/4 t. dried oregano
1/4 t. dried thyme
1 t. salt
While yeast is standing, scald milk and add in remaining ingredients. Cool mixture to lukewarm. Pour into the yeast mixture and mix well.
1 1/2 c. whole wheat flour
3 c. unbleached white flour, approx. (I use all purpose)
Beat flour into the liquid ingredients, one cup at a time, beating very well after each addition. Use all the wheat flour first, then add white until batter forms a dough that will hold together in a ball but is too sticky to knead. Divide dough in half and pack each half into a well-greased one-pound coffee can. Press dough down firmly with greased knuckles to make sure there are no air pockets. Cover with well-greased plastic lids -- snap into place just like you would normally close the can. (At this point, you can freeze the dough for several weeks.)
Set cans in a warm spot until the dough rises and pops the tops off of the cans. (If using frozen dough, stand at room temperature until this happens, usually 4 to 5 hours.) Remove lids and bake the loaves in the preheated oven until puffy and well-browned, about 45 to 50 minutes. Loosen crust around top edge with a thin knife, allow to cool for several minutes, then slide loaves from cans. Cool on wire rack in upright position.
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