Coffee Can Bread
|Active dry yeast||2 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Rolled oats/Other whole grain cereals||1 Cup (16 tbs)|
|Whole-wheat flour||1 3⁄4 Cup (28 tbs)|
|Unbleached white bread flour||1 3⁄4 Cup (28 tbs)|
Dissolve yeast in water.
Scald milk and add margarine.
Cool to lukewarm.
Stir in molasses, salt and egg.
Add milk mixture to yeast and stir in rolled oats.
Mix flours and beat in flours gradually, using about 400 strokes until dough is very elastic.
Let dough rise in a greased, covered bowl for 1 hour.
Punch dough down and place in a well-greased 2 lb empty coffee can.
Cover and let dough rise in a warm place for another hour.
Bake in a 350 degree oven for 1 hour and 15 minutes until top forms a crusty, well-browned dome.
Cool bread in can for 15 minutes before removing.