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Coffee Can Bread

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  Dry yeast 1
  Warm water 1⁄2 Cup (8 tbs)
  Milk 1 Cup (16 tbs)
  Margarine 2 Tablespoon
  Honey 2 Tablespoon
  Salt 1 Teaspoon
  Egg 1 , beaten
  Corn meal 1 Cup (16 tbs)
  Flour 1 3⁄4 Cup (28 tbs)

Dissolve yeast in warm water.
In a saucepan, scald milk; add butter.
Cool to lukewarm; stir in honey, salt, egg and cornmeal.
Blend with mixer on low speed.
Add 1 3/4 cups flour.
Stir with wooden spoon.
Then, add 1 3/4 cups flour.
Mix well.
Place dough in a well buttered 2 pound coffee can; grease the plastic cover as well and cover can.
Set in a warm place to rise.
The cover will pop off when ready to bake.
Bake at 350°F for 1 1/4 hours.
Cool in can for 10 minutes, remove carefully and cool loaf upright.
Note: 2 -1 pound cans may be used for smaller loaves

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1912 Calories from Fat 398

% Daily Value*

Total Fat 44 g67.9%

Saturated Fat 10.4 g52.1%

Trans Fat 0 g

Cholesterol 234.1 mg78%

Sodium 2174.9 mg90.6%

Total Carbohydrates 329 g109.5%

Dietary Fiber 18.1 g72.4%

Sugars 37.5 g

Protein 50 g99.4%

Vitamin A 30.9% Vitamin C 0.34%

Calcium 32.7% Iron 98.8%

*Based on a 2000 Calorie diet

Coffee Can Bread Recipe