Thursday, February 15, 2007
Coffee Can Bread
4 cups Flour — divided ----------2 1/2 teaspoons Yeast 1/2 cup Water 1/2 cup Milk 1/2 cup Vegetable Oil 1/4 cup Sugar 1 teaspoon Salt 2 large Eggs — beaten Combine 1 1/2 cups of flour and the yeast in a large bowl. Mix well and set aside. In a medium saucepan, combine the water, milk, oil, sugar and salt. Place over medium heat and cook until mixture reaches 105 - 115 degrees F. Remove from the heat and pour the heated mixture into the flour and yeast mixture. Preheat oven to 375 degrees F. Beat the mixture with an electric mixer until smooth. Add the eggs, mixing well. Slowly add the remaining flour, beating until smooth, elastic, very stiff batter is formed. Spoon batter into two well oiled 1-pound coffee cans. Cover coffee cans with lids and allow to rise in a warm place 35 - 40 minutes or until batter rises to within 1-1/2 to 2 inches from top of can. Uncover and bake 30 - 35 minutes or until golden brown. Cool in cans 10 minutes, then remove to wire racks. Yield- 2 loaves To freeze for later use: Cool loaves completely and wrap securely in foil. Place wrapped loaves into zip baggies. Label and freeze for up to 12 weeks. DO NOT slice bread before freezing. Thaw overnight on counter top, and re-heat foil wrapped loaves in 200 degree F oven for 10 - 15 minutes. |
