Better than canned bread or sliced beer

Evaporated milk

Image via Wikipedia

 

I like turning old sayings around just to see what happens.  The other day when I was thinking about something the thought came across; this is better than canned bread or sliced beer.  Don’t know much about the beer, but, I do have a recipe for canned bread.  It’s one I’ve had for so many years, I don’t even remember when I first found it and tried it.  Just remember, its excellent bread.

The recipe comes from Sunset Cook Book of Favorite Recipes, Lane Books, Menlo Park, CA, 1973.  It’s called Rich Batter Bread

Dissolve the yeast in water with the ginger and one TBSP of sugar in a large bowl, stir and set aside until foamy. (about 10-15 minutes) Stir in remaining sugar, milk, salt and salad oil.  Using a mixer on medium speed add flour, one cup at a time until too thick for mixer Beat in last cup of flour with a heavy spoon; and flour until dough is heavy but too tacky to knead.   Prepare lidded metal coffee can by removing lid and greasing generously with butter.  If using a 2lb can place dough within, snap on cover and let rise in warm place until cover pops. Place in oven preheated to 350 for one hour. Crust will be very brown, brush lightly with butter.  Allow to cool on rack 5-10 minutes.  Loosen crust around edge of can and slide out loaf.  Allow to cool standing upright.  Enjoy.  Baked bread can be stored in can.

If you are using 1lb cans, divide raw dough into two equal portions and place in well greased cans covered with snap on lids.  Bake 45 minutes, then follow cooling directions.

Once the dough is made and placed in covered coffee  cans it can be frozen and baked at a later time.  Just remove from freezer and allow to thaw and rise, bake and cool as above.  Allow 6-8 hours for a 2lb can and 4-5 for a 1lb can.

This is delicious bread and is great toasted, goes well with soups and stews and I like it for tuna salad sandwiches.

They listed alternatives I haven’t tried, but, you might like.

Light wheat bread, in base recipe replace 1 1/2 cups of regular flour with whole wheat flour and use honey instead of sugar.

Corn-Herb Batter Bread, to yeast mixture add 2 teaspoons celery seed, 1 1/2 teaspoons ground sage and 1/8 teaspoon marjoram.  Substitute 1/2 cup corn meal for 1/2 cup flour.

Raisin-Nut Batter Bread, to yeast mixture add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg.  Stir 1/2 cup each raisins and chopped walnuts with final flour addition.

Wonder why I never tried the alternatives, they sound tasty enough!

There are other examples of canned bread, I’m just not familiar with them.  I used to see Boston Brown Bread in cans at the grocery store.  I understand it’s great with baked beans.  I haven’t looked lately, but, probably will, now that I’ve thought of it again.

Took a day off yesterday and enjoyed it, now back on the task as NaNoWriMo builds steam.  Onward and Upward!  Better than canned bread and sliced beer!

Advertisements