Sunday, October 17, 2010

Coffee Can Bread

Years ago, our family lived next door to Mrs. Mackey in Leoti. She was a very sweet lady and our family thought the world of her. One of my favorite memories of her was that she regularly baked this bread for us. It was always such a thrill for our whole family. Though it's recipe had almost become a thing of the past, my sister, Lori, found this and sent it to me. I just have to pass it on to all of you!!!

You will NOT need loaf pans for this dough. You will need two METAL 1-pound coffee cans that are well-greased.

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.

These loaves can be baked and frozen for later use.

Yield- 2 loaves


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