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."
 
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Ready In:
1hr 5mins
Ingredients:
9
Yields:
2 loaves
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ingredients

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directions

  • 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.

Questions & Replies

  1. I’m SO glad you posted this! The first bread I ever made as a little girl was stovepipe bread in coffee cans! I’m hoping it’ll bake fine in big green bean cans I have left from Easter. They’re probably taller than coffee cans were but I’ve got my fingers crossed.
     
  2. My mom gave me this exact recipe. But they no longer put coffee or shortening in tin cans as they’ve switched to cardboard and plastic. Can you bake this in a panettone tin? And do you have any idea if the baking instructions change?
     
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RECIPE SUBMITTED BY

I live in Arkansas. I do genealogy and work in fund raising for my church. I learned to cook when I was quite young. My mother could work faster than me in the fields, so she would send me to the hourse to cook. If I had a month off I would love to go to the Holy Land if it was safe.
 
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