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Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
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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. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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