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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pop-Up Bread Recipe

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This recipe for Pop-Up Bread is from Supplement to Linda's Cooking My Way Through Covid19 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:  
4-4½ c flour
1 pckg active dry yeast
½ c milk
½ c water
½ c salad oil
¼ c sugar(raw sugar preferred)
1 tsp salt
2 eggs
Directions:
Directions:
Measure 1½ c flour into large bowl; stir in yeast. In saucepan place milk, water, oil, sugar and salt. Heat only until warm on low heat. Add liquid to flour and yeast; beat until smooth w/electric mixer. Add eggs. Then add enough additional flour (by hand) to make a stiff batter (At this point, don't use mixer, a wooden spoon can be used to blend in the final addition of flour). Mix until smooth and elastic.
Spoon batter into 2 well-greased (1 lb) coffee cans.(If you're not a coffee drinker or can't find metal coffee cans in grocery store, they are available from Amazon via a 3rd party company, Clockwork Cornucopia, 4 for $16.23 including tax. Please look at the tops of the cans carefully before you use them; if they have a ⅛" inner rim, you need to remove them with can opener before putting the dough in the cans, otherwise the bread cannot be extracted after it bakes except in pieces - the voice of sad experience!) Cover with plastic lids and let rise in a warm place. When dough has risen to top of cans, remove lids and bake at 375º for 35 minutes or until brown. Let cool 10 minutes in cans before removing to cool on rack.
Personal Notes:
Personal Notes:
From Hartford G Fox Department Store's 2nd annual recipe contest, some time between 6/73-10/75.

 

 

 

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