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Coffee Can Bread Recipe
|Active dry yeast||2 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Rolled oats/Other whole grain cereals||1 Cup (16 tbs)|
|Whole-wheat flour||1 3⁄4 Cup (28 tbs)|
|Unbleached white bread flour||1 3⁄4 Cup (28 tbs)|
Serving size: Complete recipe
Calories 3442 Calories from Fat 519
% Daily Value*
Total Fat 59 g91.2%
Saturated Fat 13.4 g67.2%
Trans Fat 0 g
Cholesterol 234.1 mg
Sodium 2158.6 mg89.9%
Total Carbohydrates 610 g203.4%
Dietary Fiber 58.8 g235.3%
Sugars 34.1 g
Protein 127 g254.3%
Vitamin A 31.5% Vitamin C 0.2%
Calcium 56.7% Iron 143.7%
*Based on a 2000 Calorie diet
Scald milk and add margarine.
Cool to lukewarm.
Stir in molasses, salt and egg.
Add milk mixture to yeast and stir in rolled oats.
Mix flours and beat in flours gradually, using about 400 strokes until dough is very elastic.
Let dough rise in a greased, covered bowl for 1 hour.
Punch dough down and place in a well-greased 2 lb empty coffee can.
Cover and let dough rise in a warm place for another hour.
Bake in a 350 degree oven for 1 hour and 15 minutes until top forms a crusty, well-browned dome.
Cool bread in can for 15 minutes before removing.