Recipe by Ron & Joyce Ripple Sr.
These recipes were in my local paper a few weeks ago and looked to be really good. I'm afraid that I did not keep the name of the person sending this in to the paper. White Bread Baked in a Coffee Can You will need 1 pound coffee cans these breads.
Top Review by ChrisF
I was going to post my recipe then realized this one is similar. Less flour 3 to 3 1/4 cups. And you can add 1 cup (4 oz.) grated cheddar cheese. This beard was my first yeast bread, I was single and did not own any bread pans but did have a coffee maker. That was in 1971. The round slices are different, and will have people asking for the recipe.
- 4 -4 1⁄2 cups all-purpose flour, sifted
- 1 package active dry yeast
- 1⁄2 cup milk
- 1⁄2 cup water
- 1⁄2 cup vegetable oil
- 1⁄4 cup sugar
- 1 teaspoon salt
- 2 eggs
Directions See How It's Made
- 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.