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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Coffee Can Bread Recipe

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This recipe for Coffee Can Bread is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4C Flour
1 Package active dry Yeast
1/2C Water
1/2C Milk
1/2C Vegetable Oil
1/4C Sugar
1t Salt
2 Eggs
Directions:
Directions:
Measure 1 1/2C flour into large mixing bowl. Stir in yeast. Put next 5 ingredients in a sauce pan and heat until warm (do not overheat) Add to flour and yeast and beat until smooth. Stir in eggs. Add remaining flour and beat with spoon until smooth and elastic. Spoon into 2 well greased 1-pound coffee cans. Cover with plastic lids and let rise in warm place about 35 minutes. (Dough should rise almost to top of cans.) Remove lids and bake in 375º oven for 35 minutes or until browned. Set on cake rack and let stand 10 minutes before removing from cans.
Personal Notes:
Personal Notes:
Cake-like bread. Best served a little warm with gobs of real butter.

 

 

 

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