Coffee Can Raisin Bread Recipes

HOBO BREAD

Steps:

• Bring water to a boil, remove from heat, add raisins and let sit for one hour Do not pour off extra water. Whisk together flour, sugar, salt, baking soda in a large bowl. Pour in soaked raisins with extra water, vanilla extract and butter. Mix with a spoon
• Fold in nuts. Spray a 9 x 5 loaf pan with cooking spray. Spread dough in pan. Bake in preheated 350 degree oven for 45 to 50 minutes or until center tests done. Remove from oven and cool in pan for 10 minutes before removing. You could add a powdered sugar glaze to this bread if desired. Makes 1 loaf

EASTER BREAD, OR UKRAINIAN BABKA

Steps:

• Place the butter, milk and 3/4 cup of white sugar in a pot and bring it to a near boil, you want to slightly scald the milk. You can also heat it in the microwave as well to the point of scalded (near boil).
• Add in the cup of cold water and let the mixture cool.
• Take the 1/2 cup of warm water and 1 tsp of white sugar, mix in your yeast thoroughly and let it start bubbling away.
• Beat your egg yolks and turmeric (or saffron if you want traditional). The turmeric gives the bread it's lovely color. (You can also use 3 whole eggs instead of the 6 egg yolks but the yolks make a richer bread. So 3 eggs OR 6 yolks)
• Add the egg mixture to the warm milk mixture. You need to let the saffon dissolve in the warm mixture before you move on, if you use saffron!
• Then add the yeast mixture to the bowl.
• I used the mixer for this now because it is one heck of a job. Mix the salt into your flour then add in the first four cups of flour, then your raisins. Then slowly add another 4-5 cups until the dough is slightly sticky. The dough should stick to your hand very slightly, but be a nice elastic dough.
• My dough always climbs the hook eventually so I used the mixer to get it combined and kneaded as much as possible then removed it and kneaded it on the counter for a while.
• Once that's done it needs to rise. Put it into a bowl(s) in a nice warm place and cover it with a damp tea towel.
• Once it's doubled in size, it's time to punch it down and put it in the tins to rise again. You want to fill the tins only half way with punched down dough, this dough rises like you wouldn't believe!
• Grease the ever lovin' heck out of those coffee tins. (I use the medium size, the 13-16 oz coffee tins, NOT the large ones!) This would make a perfect 7 tins. You can also make it in a loaf pan.
• Time to let it rise again, Let the dough rise until it is almost at the top of the can. They will rise in the oven as well when they start baking, which is why you want them only to rise barely to the top of the tin.
• Remove all the oven racks except the bottom one. Kick the tires and light the fires to 325 degrees.
• Bake for 30-40 minutes on the very bottom rack, the tops get very golden brown but don't fear, the inner part has to cook and the tops get brown and stay brown.
• Once they are nearly done, brush with the beaten egg and cook until the bread is finished.
• The bread will sound hollow on top when tapped & be a lovely brown.
• Cool very slightly in the tins then remove to make sure the bread doesn't sweat and the bottoms don't get soggy.
• If they stick slightly in the tins, twist and shake gently at the same time, they will pop right out.
• If they stick in the loaf pans, run a knife along the edge to free the bread then remove safely.
• Cool on racks for a couple of hours ... if you can wait!

HOBO BREAD

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.

MARGARET'S RAISIN BREAD

Steps:

• Preheat the oven to 350 degrees F. Heavily grease and flour the insides of three empty 15-ounce cans. In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool. In a medium mixing bowl, sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil, and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the 3 cans, filling about three-quarters of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool for about 10 minutes and run a knife along the sides of the can to remove. If packing as gifts, just wrap in the can!

HOMEMADE RAISIN BREAD

Steps:

• Gather the ingredients.
• Dissolve the yeast in the warm water.
• In a large bowl, combine the raisins, warm milk, butter, sugar, and salt; stir to dissolve the sugar. Let the mixture cool to lukewarm.
• Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
• Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
• Add enough of the remaining flour to make a soft but stiff dough.
• Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
• Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
• Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.
• Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
• Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans .
• Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk. Then preheat oven to 375 F.
• Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
• Remove the loaves from the pans and let them cool on racks. Serve and enjoy!

OLD-FASHIONED RAISIN BREAD

Steps:

• Assemble and measure out all ingredients before beginning.
• In medium-sized saucepan, over medium-high heat, bring milk to the scalding point (180°F), stirring frequently to prevent milk from scorching. Do not boil the milk. Remove from heat and stir in the warm water, molasses, brown sugar, butter, salt, cinnamon, and nutmeg. Stir until sugar has dissolved and butter has melted. Let mixture cool to about 110°F then whisk in the lightly beaten egg.
• While the milk mixture is cooling, place ½ cup warm water (110°F) in large 2-cup measuring cup or bowl. Stir 1 tsp sugar into the warm water until sugar is dissolved. Sprinkle yeast over the water and quickly, but gently, stir in the yeast. Let yeast stand, undisturbed with no stirring, for about 10-12 minutes, or until yeast is foamy and bubbly. Stir down yeast.
• In bowl of stand mixer fitted with dough hook, combine the liquid ingredients with the yeast along with 2 cups of the flour gradually added, one cup at a time. Beat on slow speed to blend ingredients then increase speed to medium (e.g., the "6" setting on KitchenAid Classic mixer) and beat for 1 minute. Scrape the bowl to ensure all ingredients are incorporated. Add the raisins. Again, with mixer on slow speed, gradually add 2 more cups of flour, about a cup at a time. Increase speed to medium and beat mixture for 1 minute. Transfer mixture to a lightly floured surface, using some of the remaining flour to flour the work surface. With hands greased with a small amount of vegetable oil, begin kneading the dough by hand, continuing to add more of the flour called for in the recipe until the dough is smooth, elastic, and pliable, about 8-10 minutes. Periodically re-grease hands with the oil as necessary to prevent them from sticking to the dough. (Note: If you have a very large mixer, the dough could be completely kneaded by mixer; however, if you have a standard-sized stand mixer, it will be difficult to get the dough perfectly kneaded by mixer with the quantity of flour called for in this recipe).
• Grease a bowl large enough to allow the dough to double in size. Grease all sides of dough with vegetable oil to prevent it from drying out and transfer dough to prepared bowl. Cover the top of the bowl loosely with plastic wrap that has been sprayed with cooking oil. Cover bowl completely with a towel or lightweight blanket and place in warm, draft-free location to rise until dough doubles in size, about 1¼ - 1¾ hours.
• Prepare two 9"x5"x3" loaf pans by greasing all sides of pans.
• Using vegetable oil, grease the work surface. Punch down dough in bowl with fist and turn dough out onto greased surface. Divide dough into two equal portions.
• Shape each portion of dough into an oval loaf shape and place in prepared pans.
• Cover loaves loosely with a tea towel and place in warm, draft-free location to rise again for between 45 and 60 minutes.
• About 20 minutes before bread is expected to be ready to be baked, preheat oven to 350°F. Transfer bread to oven and bake for 30-35 minutes, or until bread is nicely browned on top and loaves sound hollow when tapped. Immediately transfer bread from pans to wire racks to cool. If desired, gently grease tops of the hot bread with butter. Cool bread completely before cutting and serving.

COFFEE RAISIN BREAD

Steps:

• Toss raisins with 1 tablespoon flour; set aside. In bread machine pan, place the coffee, oil, egg, salt, sugar, spices, yeast and remaining flour in order suggested by the manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the raisins.

RAISIN BREAD

Steps:

• Grease an 8x4-in. loaf pan; sprinkle with cornmeal and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar, salt and baking powder. Add orange juice; beat on low speed for 30 seconds. Gradually add remaining flour. Stir in raisins (batter will be stiff and sticky). Do not knead., Spoon into prepared pan; sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 40 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Slice and toast.

COFFEE CAN RAISIN BREAD

Steps:

• 1. Mix raisins through baking soda in a saucepan and bring to a boil, boil 1 minute, cool to room temp. In large bowl, cream together shortening, eggs, sugar and vanilla extract. Add cooled raisin mixture. Stir together. Add flour, mixing gently, then stir in nuts. Bake in 3 greased and floured coffee cans (1 lb preferred, but can't find anymore so use 12 oz. coffee cans, or use two regular loaf pans, or 3 smaller sized). Bake in pre-heated 350 degree oven for 50-70 min, till toothpick comes out clean. Cool in cans 15 min. Remove, cool completely. Drop loaves back into coffee cans, seal with plastic lids. Keeps this way for days and improves with age. Yield: 3 loaves. Slices can be as thin or thick as needed or can be cut in half for more servings.

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.

OLD FASHIONED RAISIN BREAD

Steps:

• Add shortening and molasses to hot milk and stir until all shortening has melted. Let this mixture cool until it is lukewarm (100 ° - 110°).
• Whisk yeast into mixture and allow to sit, undisturbed, for 10-15 minutes, or until yeast has bubbled and looks frothy.
• In the bowl of a stand mixer fitted with the paddle attachment combine wet mixture with salt and flour. Mix on low until incorporated.
• Switch to the dough hook attachment and mix on medium until a smooth dough has formed. You will be able to take a portion of the dough and gently stretch it so thin that you can see through it. Grab the dough on either side and gently stretch a little, turn 90 degrees and repeat. Continue working around the square until the dough it thin enough. If it tears before you can get a smooth "window pane", then it is not done and needs more time mixing. Sometimes trying to pull a window pane from a piece of dough that is too small or pulling too aggressively will also cause it to tear. If in doubt, grab a new and larger piece (no larger than a golf ball) and try again.
• Once the desired amount of gluten development has occurred, add the raisins and mix in on low. Make sure to give the raisins enough time to work all the way throughout the dough.
• Oil a large bowl with cooking spray or vegetable oil.
• Place dough in oiled bowl. Cover with a damp towel or plastic wrap.
• Allow to proof in a warm spot until doubled, this took me an hour.
• Turn dough out onto a countertop and divide into two equal portions (730g)
• Preheat oven to 350°F and spray two 9x5 inch loaf pans with cooking spray or butter.
• Preshape into a boule (round). Fold each of the four sides towards the center, then flip over (seam side down). Gently pull it towards yourself using two hands, allowing the dough to stretch over the top and pull underneath. Turn a quarter turn and repeat until you have a round dough ball with a smooth, tight surface. Cover with plastic wrap. Bench rest (allow to sit undisturbed)10 minutes.
• Final shape into a log and place in greased baking dish. Flip the dough over so the seam is facing up. Grab two corners, pick it up and allow gravity to pull the dough down, stretching it into a rectangle. Place on the bench (seam still face up). Fold the top third towards the center, pressing down. Rotate 180 degrees then repeat with the other side. Folding the top third down towards the center. Using the heal of your right hand and the thumb on your left, grab the top part of the dough starting on the right side and fold it over your thumb. Seal it down by pressing the heal of your right hand on the seam you just created. Repeat until you have gone the full length of the loaf. Keep in mind the length of your loaf pan. You do not want the dough to be longer or shorter than the pan. Repeat the thumb folding process if the dough log is not tight or is not long enough.
• Place seam-side down in the prepared loaf pans. Cover with plastic wrap.
• Proof in a warm, humid place until they have doubled in size and feel light and airy to touch.
• If you would like shiny tops like mine, brush with a beaten egg. Just a light coating will do the trick.
• Bake in preheated oven until a thermometer reads 186°F. You can also insert a toothpick into the center; the loaves are done when it comes out clean.
• Cool 10 minutes in the pan before turning out onto a cooling rack. Cool completely.