Coffee Can Bread



Published:

Recipe from Mildred Manthey of Anchorage as printed in the GreatLander Cookbook, 1974.

 

2 coffee cans

1 teapoon salt

4 ½ cups unsifted flour

1 package yeast

1 can undiluted evaporated milk

1 tablespoon oil

3 tablespoons sugar

½ cup warm water

 

Mix warm water, yeast and 1 tablespoon sugar. Let stand until bubbly. Separately mix together milk, salt, 2 tablespoons sugar, oil and 4 cups flour. Combine with yeast mixture. If dough is too thin, add the other half cup of flour. Fill greased 1-pound coffee can 2/3 full with dough and place greased plastic lids on cans. Let rise in warm place until the lids pop off. Bake 45 minutes at 350 degrees. Use the coffee cans that are tall — not the squat ones.

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