STOVETOP BREAD
Baking bread doesn't mean the house has to bake too. This recipe lets you bake a loaf on top of the stove instead of in it, keeping your kitchen cool.
Provided by Food Network Kitchen
Time 2h25m
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Butter a 9-inch Dutch oven and set aside.
- Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
- Transfer the dough to the prepared Dutch oven, cover and let rise until doubled in size, about 1 hour.
- Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.
COFFEE CAN BREAD
THIS IS AN INTERESTING RECIPE ,FOR BREAD LOVER!
Provided by FANNIE MCCOY
Categories Other Breads
Time 55m
Number Of Ingredients 9
Steps:
- 1. Mix first 3 ingredients warm water, yeast, and sugar - let stand until bubbly (about 15 minutes).
- 2. Now mix other ingredients in separate bowl, then add the yeast mixture. knead the dough for 10 min.
- 3. Fill the two greased 1-pound coffee cans half full with dough and place greased plastic lids on the cans.
- 4. Let bread rise in warm place until coffee can lids pop off.
- 5. Bake 45 minutes at 350°. Enjoy your coffee can bread!
STOVEPIPE BREAD ( COFFEE CAN BREAD )
Can't remember where I got this recipe. I think someone was asking for a bread that was baked in coffee cans.
Provided by Breanna Baylor
Categories Yeast Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Place 1 1/2 cups flour into large bowl of mixer.
- Add yeast and blend at low speed 1/2 minute.
- Combine milk, water, oil, sugar, and salt in small saucepan.
- Heat just until warm.
- Add to dry ingredients in mixer bowl and beat at low speed until smooth.
- Add eggs and beat at medium speed until blended.
- Scrape beaters, remove bowl from mixer, and stir in remaining flour with wooden spoon.
- This will make a soft dough or a stiff batter.
- Spoon into 2 well-buttered 1-pound coffee cans.
- Cover with plastic lids and let stand in warm place, draft free.
- When dough has risen almost to top of cans, remove lids.
- Bake in 375 preheated oven for 30-35 minutes, or till brown.
- Cool about 10 minutes in cans before removing to rack.
Nutrition Facts : Calories 1493.3, Fat 63.5, SaturatedFat 10.8, Cholesterol 220, Sodium 1271, Carbohydrate 196.5, Fiber 6.7, Sugar 25.9, Protein 32.2
COFFEE CAN RAISIN BREAD
Two kinds of raisins beautify this humble quick bread. This is an unusual bread baked in 3 coffee cans. It must be started the night before.
Provided by STELLASMOM
Categories Quick Bread
Time 9h15m
Yield 15
Number Of Ingredients 8
Steps:
- Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring.
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans.
- In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 69.6 g, Fat 4.1 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 416.3 mg, Sugar 39.8 g
COFFEE CAN BREAD
I don't know why coffee can breads intrigue me but they do. Anytime I see a new recipe that says coffee can I file it away to try some day.
Provided by True Texas
Categories Yeast Breads
Time 1h
Yield 2 loafs
Number Of Ingredients 8
Steps:
- Mix in a small bowl the first 3 ingredients.
- Cover with a towel and let stand for 15 minutes.
- Mix next 4 ingredients. Add yeast mixture and flour. Mix all well.
- Divide dough into 2 greased 1 pound coffee cans. Put plastic lid on cans and allow to rise till lid pops off.
- Remove lids and place cans upright in 350 oven for 35 minutes or till desired brownness is reached.
Nutrition Facts : Calories 1480, Fat 29.4, SaturatedFat 10, Cholesterol 49.3, Sodium 1933, Carbohydrate 258.3, Fiber 8.3, Sugar 25.9, Protein 42
BOSTON BROWN BREAD
Provided by Jasper White
Categories Bread Bake Steam Thanksgiving
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 325 degrees.
- 2. Generously grease a 1-quart pudding mold or 1-pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.
- 3. Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.
- 4. Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.
- 5. Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding.
WHITE BREAD BAKED IN A COFFEE CAN
These recipes were in my local paper a few weeks ago and looked to be really good. I'm afraid that I did not keep the name of the person sending this in to the paper. White Bread Baked in a Coffee Can You will need 1 pound coffee cans these breads.
Provided by Ron Joyce Ripple S
Categories Yeast Breads
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour onto piece of waxed paper. Measure 1-1/2 cups of this flour into a large bowl; stir in yeast.
- In saucepan, place milk, water, oil, sugar and salt. Set over low heat and heat only until warm, stirring to blend.
- Add liquid ingredients to flour and yeast in bowl and beat until smooth.
- Blend in eggs.
- Add enough additional flour to make a stiff batter, beating until smooth and elastic. Spoon batter into 2 well-greased 1-pound coffee cans.
- Cover with plastic snap-on lids and place in a warm spot for dough to rise.
- When dough has almost reached top of cans, about 1 hour, remove lids and bake at 375 F. for 35 minutes or until bread is high and well-browned.
- Let cool in cans for 10 minutes before turning out on rack to cool completely.
Nutrition Facts : Calories 3221.5, Fat 128.4, SaturatedFat 20.9, Cholesterol 389.1, Sodium 2545, Carbohydrate 440.9, Fiber 15.4, Sugar 51.6, Protein 71.1
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