Coffee Can Cheese Bread Food

COFFEE CAN BREAD

Steps:

• 1. Mix first 3 ingredients warm water, yeast, and sugar - let stand until bubbly (about 15 minutes).
• 2. Now mix other ingredients in separate bowl, then add the yeast mixture. knead the dough for 10 min.
• 3. Fill the two greased 1-pound coffee cans half full with dough and place greased plastic lids on the cans.
• 4. Let bread rise in warm place until coffee can lids pop off.
• 5. Bake 45 minutes at 350°. Enjoy your coffee can bread!

COFFEE CAN BREAD

Steps:

• Mix in a small bowl the first 3 ingredients.
• Cover with a towel and let stand for 15 minutes.
• Mix next 4 ingredients. Add yeast mixture and flour. Mix all well.
• Divide dough into 2 greased 1 pound coffee cans. Put plastic lid on cans and allow to rise till lid pops off.
• Remove lids and place cans upright in 350 oven for 35 minutes or till desired brownness is reached.

PEPPER CHEESE BREAD

Steps:

• Grease two 1-lb. coffee cans.
• In large mixer bowl, dissolve yeast in hot water.
• Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream and egg.
• Blend 1/2 minute on low speed, scraping bowl constantly. Beat on high speed for 2 minutes scraping bowl occasionally.
• Stir in remaining flour, the cheese and pepper thoroughly.
• Divide batter between cans. Let rise in warm place 50 minutes. (Batter will rise slightly but will not double).
• Heat oven to 350°F.
• Bake for 40 minutes or until golden brown. Immediately remove from cans. Cool slightly before slicing.
• *If using self-rising flour, omit salt and soda.

WHITE BREAD BAKED IN A COFFEE CAN

Steps:

• Sift flour onto piece of waxed paper. Measure 1-1/2 cups of this flour into a large bowl; stir in yeast.
• In saucepan, place milk, water, oil, sugar and salt. Set over low heat and heat only until warm, stirring to blend.
• Add liquid ingredients to flour and yeast in bowl and beat until smooth.
• Blend in eggs.
• Add enough additional flour to make a stiff batter, beating until smooth and elastic. Spoon batter into 2 well-greased 1-pound coffee cans.
• Cover with plastic snap-on lids and place in a warm spot for dough to rise.
• When dough has almost reached top of cans, about 1 hour, remove lids and bake at 375 F. for 35 minutes or until bread is high and well-browned.
• Let cool in cans for 10 minutes before turning out on rack to cool completely.

COFFEE CREAM CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese, confectioners' sugar and coffee granules until light and fluffy. Serve with bread, bagels or toast. Store in the refrigerator.

BOSTON BROWN BREAD

Steps:

• 1. Preheat the oven to 325 degrees.
• 2. Generously grease a 1-quart pudding mold or 1-pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.
• 3. Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.
• 4. Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.
• 5. Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding.

EASTER BREAD

Steps:

• Disolve yeast in warm water.
• Add 2 cups of the milk to the yeast/water.
• Sift in 2 cups of the flour.
• Beat until smooth and elastic with a wooden spoon or beaters.
• Cover and let rise for one hour.
• Beat egg yolks and sugar together until light.
• Add egg/sugar to dough, stirring well with wooden spoon.
• Add the salt, cardamom, orange and lemon peel, raisins and almonds (if using), stir well.
• Add the remaining milk (1 cup) and butter.
• Stir in the remaining flour until a stiff dough forms.
• Turn onto a floured bread board and knead until smooth and elastic (8-10 minutes).
• Place dough in greased bowl (I use a dutch oven), turn and cover with plastic wrap.
• Let rise for 1 hour or until doubled.
• Grease 3 (1 pound) coffee cans and dust with sugar.
• Fill cans half full and let rise until dough is even with top of can (30 minutes).
• Bake in a preheated 350°Foven for 1 hour or until bread is golden and tests done.
• If desired, loaves can be iced with optional frosting.
• To make optional frosting, combine frosting ingredients (confectioners' sugar, water and almond extract).
• Drizzle over cooled loaves.