Coffee Can Bread

  1. Dissolve yeasttn water.
  2. Blend in ginger and 1 tablespoon sugar.
  3. Let
  4. standtntil
  5. bubbly.tdd
  6. rest
  7. of sugar, milk, salad oil and salt.
  8. Put
  9. on
  10. low speed of mixer and add flour 1 cup at a time.
  11. Beat
  12. in
  13. last
  14. cup
  15. with heavy spoon. Add flour until dough is heavy
  16. and
  17. stiff
  18. but
  19. too sticky to knead.
  20. Place dough in
  21. two
  22. well-greased 1 pound coffee cans. Cover with well-greased plastic
  23. can lids.
  24. You may freeze the dough at this point.
  25. It will keep for two weeks.
  26. Let covered cans stand until dough popstff
  27. lids.
  28. Bake in moderate oven at 350u0b0 for 45 to 60 minutes.
  29. Crust
  30. will
  31. betrown.trush lightly with butter. After
  32. cooling
  33. 10tinutes, remove from can.

yeast, warm water, ginger, sugar, milk, salt, salad oil, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=307739 (may not work)

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