Post by mandie68 on Nov 30, 2006 18:39:29 GMT -5
Coffee Can Bread
1 package active dry yeast
1/2 cup warm water
1/8 teaspoon ginger
1/3 cup sugar, divided usage
1 tall can (13 fl. Oz.) PET evaporated milk
2 tablespoons vegetable oil
1 teaspoon salt
4-5 cups all-purpose flour
Dissolve yeast in water in a large mixing bowl; blend in ginger and 1 tablespoon sugar. Let stand in a warm place until mixture is bubbly, about 15 minutes. Stir in remaining sugar, evaporated milk, salt, and oil. With mixer on low speed, beat in flour, 1 cup at a time, beating well after each addition. Beat in last cup of flour with wooden spoon; until dough is very heavy and stiff, but too sticky to knead. Plave dough in a well-greased 2-pound coffee can. Cover with well-greased plastic can lid. Let stand in a warm place until lid pops off, about 1-11/2 hours. Discard lid and bake in a 350 degree oven for 55-60 minutes. Crust will be very brown; brush top lightly with butter. Let cool for 5-10 minutes on a wire rack; then loosen crust around edge of can with a thin knife. Slide bread from can, and let cool in an upright position on rack.
1 package active dry yeast
1/2 cup warm water
1/8 teaspoon ginger
1/3 cup sugar, divided usage
1 tall can (13 fl. Oz.) PET evaporated milk
2 tablespoons vegetable oil
1 teaspoon salt
4-5 cups all-purpose flour
Dissolve yeast in water in a large mixing bowl; blend in ginger and 1 tablespoon sugar. Let stand in a warm place until mixture is bubbly, about 15 minutes. Stir in remaining sugar, evaporated milk, salt, and oil. With mixer on low speed, beat in flour, 1 cup at a time, beating well after each addition. Beat in last cup of flour with wooden spoon; until dough is very heavy and stiff, but too sticky to knead. Plave dough in a well-greased 2-pound coffee can. Cover with well-greased plastic can lid. Let stand in a warm place until lid pops off, about 1-11/2 hours. Discard lid and bake in a 350 degree oven for 55-60 minutes. Crust will be very brown; brush top lightly with butter. Let cool for 5-10 minutes on a wire rack; then loosen crust around edge of can with a thin knife. Slide bread from can, and let cool in an upright position on rack.