Coffee Can Bread Recipe
Ingredients
| Dry yeast | 1 | |
| Warm water | 1⁄2 Cup (8 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Margarine | 2 Tablespoon | |
| Honey | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Egg | 1 , beaten | |
| Corn meal | 1 Cup (16 tbs) | |
| Flour | 1 3⁄4 Cup (28 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1912 Calories from Fat 397
% Daily Value*
Total Fat 44 g67.9%
Saturated Fat 10.4 g52.1%
Trans Fat 1.7 g
Cholesterol 234.1 mg78%
Sodium 2363.6 mg98.5%
Total Carbohydrates 329 g109.5%
Dietary Fiber 18.1 g72.4%
Sugars 37.5 g
Protein 50 g99.4%
Vitamin A 30.9% Vitamin C 0.34%
Calcium 32.7% Iron 98.8%
*Based on a 2000 Calorie diet
Directions
In a saucepan, scald milk; add butter.
Cool to lukewarm; stir in honey, salt, egg and cornmeal.
Blend with mixer on low speed.
Add 1 3/4 cups flour.
Stir with wooden spoon.
Then, add 1 3/4 cups flour.
Mix well.
Place dough in a well buttered 2 pound coffee can; grease the plastic cover as well and cover can.
Set in a warm place to rise.
The cover will pop off when ready to bake.
Bake at 350°F for 1 1/4 hours.
Cool in can for 10 minutes, remove carefully and cool loaf upright.
Note: 2 -1 pound cans may be used for smaller loaves
Chef
