Coffee Can Bread Recipes

BANANA BREAD IN A CAN

Steps:

• 1. Preheat oven to 350 degrees. Lightly spray 4 (15 oz.) or 3 (26 oz.) cans with non-stick spray. Mash bananas in separate bowl and set aside.
• 2. In large bowl, beat eggs. Add oil and vanilla, mix well. In a separate bowl, stir together the flour, baking powder, soda, salt and sugar. Add to wet ingredients alternately with the milk. Add bananas. Beat until smooth - fold in walnuts.
• 3. Fill cans 1/2 full. Set cans on cookie sheet. Bake at 350 degrees for 40 to 60 minutes OR UNTIL DONE (toothpick inserted in center should come out clean). They will be a nice golden brown. Time depends on the size of the can. Cool in cans on rack until you can touch, at least 5 minutes. Remove from cans and cool completely on rack. Wrap in plastic. Very moist! Freezes well.
• 4. Note: I've also made this into muffins. (Baking time is less...use toothpick test) As with the cans, spray with non-stick spray (or use cupcake liners) and fill 1/2 full.

COFFEE BREAD RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Brew a small pot of coffee, using triple the amount of coffee grounds that you normally would.
• In large bowl, combine dry ingredients.
• In medium bowl, beat eggs fluffy. Add butter and coffee.
• Combine the wet ingredients to the dry ingredients and stir until just blended.
• Place batter into greased loaf pan.
• Bake at 350 degrees for 40-45 minutes, until toothpick comes clean.

BOSTON BROWN BREAD

Steps:

• Grease two (1-pound size) coffee cans.
• Into a large bowl, sift together flour, cornmeal, baking soda and salt.
• In a small bowl, combine milk, buttermilk and molasses.
• Gradually add milk mixture to flour mixture; beat with a spoon until well combined.
• Stir in raisins.
• Pour mixture into the coffee cans, filling each about two-thirds full.
• Tie pieces of heavy aluminum foil tightly over top of each can.
• Place cans on a rack in a deep kettle.
• Add boiling water to kettle to come halfway up sides of cans.
• Cover kettle.
• Steam 2-1/2 to 3 hours.
• Add more boiling water to kettle as needed to maintain level around cans.
• Remove cans to a wire rack; cool.

WHITE BREAD BAKED IN A COFFEE CAN

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.

EASY CLASSIC FRENCH BRIOCHE BREAD

Steps:

• Gather the ingredients.
• Using a stand mixer fitted with a dough hook, mix all the ingredients together on low speed for 10 minutes, until the dough is smooth and elastic. This process can take up to 15 minutes. Alternately, you can use a bread machine for the kneading portion of this recipe. Allow the machine to complete the dough cycle fully before moving onto the next step.
• Gather the dough into a ball and place it in a large, greased bowl or dough container, turning once to coat the dough. Cover the bowl and then allow the dough to rise for 45 minutes at room temperature.; this will kick-start the fermenting process to give the brioche its signature flavor. Refrigerate the dough for at least 8 hours or overnight. Do not allow the dough to rise for more than 12 hours.
• Place the risen dough in a greased brioche pan, loosely cover it with lightly greased plastic wrap, and then allow it to rise for 90 minutes to 2 hours until it has doubled in size. Brush the dough with the reserved egg white.
• Preheat the oven to 400F. Bake the brioche for 10 minutes. Without opening the oven, reduce the heat to 350 F, and continue baking the bread for an additional 30 minutes. The bread is done when a digital thermometer reads 190 F. If the bread begins to brown too fast-before it tests done-cover it with foil to avoid burning the brioche. Alternately, bake the bread in 12 muffin tins for 20 to 25 minutes, until they test done.
• Allow the large brioche to cool in the pan for 10 minutes or the individual rolls for 5 minutes, and then transfer the bread to a wire rack to cool. For the best flavor and texture, serve it slightly warm or at room temperature on the first day. Use any day-old brioche in our luscious brioche bread pudding recipe .

COFFEE CAN BREAD

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!

OLD-FASHIONED HOBO BREAD

Steps:

• Directions:Bring coffee to a boil; remove from heat. Add baking soda and raisins. Cover and allow to stand overnight. In the morning, preheat oven to 325°F. Grease and flour three metal coffee cans (remove labels) and set aside. In a large bowl, add sugars, flour, nuts, and salt to coffee/raisin mixture. Mix well.Bake 65 minutes. Cool 15 minutes in cans before removing-remove by cutting open the other end and pushing the bread through. Slice and serve with cream cheese or butter. Makes 3 loaves.

COFFEE CAN BREAD

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.