Rich Batter Bread Baked in a Coffee Can
Source of Recipe
I have made this many times and it is really good. Also, children really enjoy the popping of the lids when it is ready to bake. This recipe was in a Sunset Magazine many years ago. It says it received the most votes of all the favorite Sunset recipes mentioned by readers.
List of Ingredients
To make this recipe, you need 2 1-pound coffee cans, well greased or 1 2-pound coffee can, well greased
1 pkg active dry yeast
1/2 cup warm water
1/8 teaspoon ground ginger
3 tablespoons sugar (divided)
1 can undiluted (12 ounces) evaporated milk
2 tablespoons salad oil
4 to 4 1/2 cups unsifted all-purpose flour
butter or margarine to brush the tops when done
Dissolve yeast in warm water in a large mixer bowl; Blend in ginger and 1 tablespoon of the sugar. Let stand in a warm place until mixture is bubbly, about 15 minutes. Stir in remaining 2 tablespoons of sugar, the milk, salt and the salad oil. With mixer on low speed, beat in flour, one cup at a time, beating very well after each addition. Beat in last cup of flour with a heavy spoon; add flour until dough is very heavy and stiff but too sticky to knead.
Place dough in 2 well-greased 1-pound coffee cans (makes two 1 pound loaves), or the 2-pound can if that is what you are using. Cover with well-greased plastic can lids. Freeze if you wish.
To bake, let covered cans stand in warm place until dough rises and pops off the plastic lids, about 45 to 60 minutes for the 1-pound cans, 1 to 1 1/2 hours for the 2-pound can. (If frozen, let dough stand in cans at room temperature until lids pop, this takes 4 to 5 hours for 1-pound can, 6 to 8 hours for 2-pound size. Discard lids and bake at 350 degrees F. for 45 minutes for 1-pound cans, 60 minutes for 2-pound cans. Crust will be very brown; brush top lightly with butter.
Let cool for 5 to 10 minutes on a cooling rack, then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack. Makes 1 large or two small loaves.
LIGHT WHEAT BREAD...Use basic recipe, but use 1 1/2 cups whole wheat flour and 3 cups all-purpose flour. Replace sugar with honey.
RAISIN-NUT BATTER BREAD...To yeast mixture, add 1 teaspoon ground cinnamon and 1/2 teaspoon nutmeg. Stir 1/2 cup each raisins and chopped walnuts into batter with final addition of flour.