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Buttermilk Coffee Can Bread Recipe

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This recipe for Buttermilk Coffee Can Bread is from Vogelman Family Recipes, 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:  
5 to 6 cups flour
1 1/2 pkg. dry yeast
2 1/4 cups buttermilk (preferably fresh)
3 Tbsp. sugar
1 1/2 Tbsp. shortening
1 1/2 tsp. salt
Directions:
Directions:
In a large mixing bowl, combine 2 cups flour and the yeast; mix very well. In a saucepan, heat buttermilk, sugar, shortening and salt just until warm, stirring constantly. When shortening starts to melt, turn off heat and let it finish melting. Liquid mixture should be just lukewarm.

Add liquid mixture to the dry mixture and beat with a large spoon until mixed well. Add 2 1/2 to 3 cups more flour, a little at a time, and work into dough well with hands. Dough should be tacky on the outside. Put dough in a greased bowl and knead dough until covered lightly with grease. Put in a warm place, cover, and let rise until doubled in size. Punch down and knead well, cover, and let rise again.

Once it's doubled in size, punch down and knead well. Divide into 3 equal balls and place into 3 greased 1 pound coffee cans. Cover and let rise to the top of the cans. Heat oven to 375º. Bake bread to a light golden brown (about 30 to 45 minutes). Remove bread from oven and cans.

Lightly spread butter on the outside of the bread while still hot. This is to prevent the crust from hardening. Allow to cool. Then, place in plastic bags. You can store in the freezer until ready to use or can serve it while hot.

 

 

 

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