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Coffee Can Bread


Coffee Can Bread

Coffee Can Bread

Barbara Whiting
This unique bread recipe is baked in coffee cans.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes


  • 2 pkg. active dry yeast
  • 2 Tbsp. sugar
  • 1 cup warm water (110 F.)
  • cornmeal
  • 1 tsp. salt
  • 5 cups all purpose flour
  • 1 1/2 cup warm milk (110 F.)
  • 1/2 tsp. baking soda dissolved in 1 Tbsp. water


In a large bowl: combine yeast and sugar in the water; let stand 15 minutes or until puffy.

Grease the insides of 3- 1 lb. coffee cans and the underside of their lids. Sprinkle cans with cornmeal, shaking off the excess.

With electric mixer, gradually beat salt, 3 cups flour and 1 cup milk to yeast mix; adding alternately and beating well.

Add 1/2 tsp. baking soda to 1 Tbsp. water and dissolve. Add this to the beaten mixture. Beat well.

With mixer or spoon, beat remaining 1/2 cup milk and about 1 1/2 to 2 cups flour to make a stiff dough that is too sticky to knead.

Spoon enough dough equally into cans, top with lids. Let rise in warm place until the lid pops off (about 45 to 60 minutes).

Carefully remove lids. Place cans upright on rack of 375 degree oven. Bake for 25 to 30 minutes, or until tops are browned and sides and bottom are golden.

Slide out of can to test. Take loaves out of cans and stand upright on wire rack to cool.

Store airtight and keep at room temperature or in the refrigerator for 4 days. Freeze for longer storage.

Slice in rounds and toast and serve. - Marlene, forum member

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