Stovepipe Bread ( Coffee Can Bread )

• 3 1/2 cups all-purpose flour
• 1 (1/4 ounce) package active dry yeast
• 1/2 cup milk
• 1/2 cup water
• 1/2 cup salad oil
• 1/4 cup sugar
• 1 teaspoon salt
• 2 eggs
• butter

1. Place 1 1/2 cups flour into large bowl of mixer.
2. Add yeast and blend at low speed 1/2 minute.
3. Combine milk, water, oil, sugar, and salt in small saucepan.
4. Heat just until warm.
5. Add to dry ingredients in mixer bowl and beat at low speed until smooth.
6. Add eggs and beat at medium speed until blended.
7. Scrape beaters, remove bowl from mixer, and stir in remaining flour with wooden spoon.
8. This will make a soft dough or a stiff batter.
9. Spoon into 2 well-buttered 1-pound coffee cans.
10. Cover with plastic lids and let stand in warm place, draft free.
11. When dough has risen almost to top of cans, remove lids.
12. Bake in 375 preheated oven for 30-35 minutes, or till brown.
13. Cool about 10 minutes in cans before removing to rack.

flour, active dry yeast, milk, water, salad oil, sugar, salt, eggs, butter

Taken from www.food.com/recipe/stovepipe-bread-coffee-can-bread-88121 (may not work)