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Default Coffee Can Breads (7) Collection

COFFEE CAN RAISIN BREAD
COFFEE CAN PUMPKIN BREAD
COFFEE CAN BREAD
ZUCCHINI COFFEE CAN BREAD
COUSIN SUE'S COFFEE CAN BREAD
WHITE BREAD (COFFEE CAN)
3-WHEAT COFFEE CAN BREAD





COFFEE CAN RAISIN BREAD

2 cup milk
2 Tbsp. white vinegar
2 Tbsp. butter
3/4 cup sugar
4 cup flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 cup raisins

Stir 2 cups milk and 2 tablespoons white vinegar. Set aside. Cream 2
tablespoons butter and 3/4 cup sugar Sift flour, salt, baking soda, and
baking powder. Add to creamed mixture alternately to milk and vinegar.
Mix
well with a fork. Stir in raisins. Spoon into 2 greased 1 pound coffee
cans - after each couple of spoonfuls of dough sprinkle cinnamon-sugar
Baste tops with melted butter and sprinkle with cinnamon-sugar. Bake 350
degrees for 50 minutes.

COFFEE CAN PUMPKIN BREAD

3 cup flour
3 1/2 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
4 eggs
2 cup or 1 can pumpkin
1 cup oil
1 cup water
1 cup raisins
1 cup nuts, chopped
2 tsp. nutmeg
2 tsp. cloves
2 tsp. allspice
2 tsp. cinnamon

Mix all dry ingredients. Mix in all liquid ingredients. Stir until
smooth. Grease and flour four 1-pound coffee cans. Fill half full with
batter. Bake at 325 degrees for 1 hour.

COFFEE CAN BREAD

4 to 4/1 cup sifted flour
1 pkg. dry yeast
1/2 cup milk
1/2 cup water
1/2 cup salad oil
1/4 cup sugar
1 tsp. salt
2 eggs

Sift flour and measure 1 1/2 cup in a bowl. Stir in yeast. In a sauce
pan,
place milk, water, oil, sugar and salt. Heat to luke warm. Stir to
blend,
adding liquid to flour and yeast. Beat until smooth. Beat in eggs. Add
enough flour to make stiff dough. Put into two well greased 1 pound
coffee
cans. Cover with plastic covers. Let rise until dough pops the covers.
Bake at 350 degrees until brown.

ZUCCHINI COFFEE CAN BREAD

1 cup sugar
1 cup brown sugar, packed
1 cup salad oil
3 eggs
3 tsp. vanilla
2 cup shredded zucchini
3 cup sifted flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 cup nuts (pecans, walnuts, or
hazel nuts)

Combine sugar, salad oil and eggs. Beat until blended. Add zucchini and
vanilla. In separate bowl mix flour, salt, baking soda and powder and
cinnamon. Blend with creamed mixture. Add nuts. Pour into 2 greased and
floured coffee cans (to take on the trail) or a 9 x 5 1/2 x 2 1/2-inch
loaf
pan. Bake at 325 degrees for 1 hour and 15-20 minutes in coffee cans or 1
hour in loaf pan. Test for doneness.

COUSIN SUE'S COFFEE CAN BREAD
1 pkg. dry yeast
1/2 cup warm water
3 Tbsp. sugar
1/8 tsp. ginger
1 (13 oz.) can evaporated milk
1 1/2 tsp. salt
2 Tbsp. salad oil
4 cup flour, unsifted
Melted butter

In a large bowl, dissolve the yeast in warm water. Blend in 1 tablespoon
sugar and ginger. Let this mixture stand in a warm place for 15 minutes
or
until the mixture bubbles. Stir in the remaining 2 tablespoons sugar,
milk,
salt, and oil. With a mixer, beat in 3 cups flour. By hand, stir in
the
remaining 1 cup flour. The dough will be heavy, stiff and sticky. Divide
dough in half. Place dough into 2 well-greased 1 pound coffee cans.
Cover
with well-greased plastic lids. Let stand in a warm place until the lids
pop off. Discard lids. Bake at 350 degrees for 45-50 minutes. Remove
bread from cans to cool and brush with melted butter.

WHITE BREAD (COFFEE CAN)
1 pkg. yeast
1/2 cup warm water
1/8 tsp. ginger
3 Tbsp. sugar
1 (13 oz.) can evaporated milk
1 tsp. salt
2 Tbsp. salad oil
4 - 4 1/2 cup unsifted flour

Dissolve yeast in water in a large mixer bowl; blend in ginger and 1
tablespoon sugar. Let stand in a warm place until bubbly. Stir in the
remaining sugar, milk, salt and oil. With mixer, beat in flour, 1 cup at
a
time, beating well after each addition. Beat in last cup of flour with a
heavy spoon. Add flour until dough is very heavy and stiff, but too
sticky
to knead. Place dough in 2 well greased 1 pound coffee cans. Cover with
well greased plastic can lids. Freeze if you wish. To bake, let covered
cans stand in warm place until dough rises and pops lids off. (If frozen,
let cans stand at room temperature until lids pop off.) Bake at 350
degrees
for 45 minutes. Let cool for 10 minutes. Remove from cans and cool in
upright position. Makes 2 loaves.

3-WHEAT COFFEE CAN BREAD

1 pkg. dry yeast
1/2 cup warm water
1/8 tsp. ginger
1 Tbsp. honey
2 Tbsp. honey
1 (13 oz.) can evaporated milk
1 tsp. salt
2 Tbsp. vegetable oil
2 1/2 cup white flour
1 1/4 cup whole wheat flour
1/2 cup wheat germ
1/4 cup cracked wheat

Combine yeast, ginger, 1 tablespoon honey in warm water. Let stand
until foamy, about 20 minutes. Stir in 2 tablespoons honey, evaporated
milk, salt, and vegetable oil. Combine flours, wheat germ, and cracked
wheat. Add flours, one cup at a time, beating after each. Spoon batter
into two well-greased 1 pound coffee cans. Cover with greased lids. Let
rise in warm place until lids pop up, about 1 1/2 hours. Bake uncovered
at 350 degrees about 45 minutes. Cool 10 minutes. Turn out on wire rack.
Cool upright.


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