Coffee Can Cheese Bread Recipes

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COFFEE CAN CHEESE BREAD



Coffee Can Cheese Bread image

It's fun to try different things in the kitchen for me. I love to experiment. This recipe is one of those kind-of recipes. This bread is mixed then placed in a coffee can where it rises and bakes. Pretty cool, if you ask me, and a great way to turn trash into something useful. And the bread ain't bad either!

Provided by Redneck Epicurean

Categories     Yeast Breads

Time 1h50m

Yield 2 loaves

Number Of Ingredients 10

1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 cup oil
1 teaspoon salt
3 1/2 cups flour
1 (1/4 ounce) package yeast
2 eggs
6 ounces sharp cheddar cheese, shredded
1/2 teaspoon pepper

Steps:

  • Combine milk, water, sugar, oil, and salt in a saucepan. Heat over low heat until blended.
  • Combine 1 1/2 cups flour and yeast in a large mixing bowl. Add liquid mixture to flour; beat until smooth.
  • Blend in eggs, cheese, and pepper. Stir in 2 cups of flour to make a stiff batter. Beat until smooth and elastic.
  • Spoon into 2 greased 1-pound coffee cans. Cover with the plastic lids. Let rise in a warm place for one hour or until light and bubbly. Batter should be 1/2 inch below can cover.
  • Remove lids. Bake at 375 degrees for 30-35 minutes. Cool for 15 minutes. Remove from cans and cool on a wire rack.

Nutrition Facts : Calories 1842, Fat 92.2, SaturatedFat 29.4, Cholesterol 309.3, Sodium 1798.4, Carbohydrate 197.9, Fiber 6.8, Sugar 26.4, Protein 53.5

KOREAN CREAM CHEESE GARLIC BREAD



Korean Cream Cheese Garlic Bread image

The name of this bread, yook jjok maneul ppang, translates to six-sided garlic bread, and that's what you get--homemade bread sliced into 6 wedges, then filled with sweet cream cheese and dunked in a garlic butter custard. The unique combination of garlicky and sweet baked into fluffy loaves originated from a bakery in Gangneung, Korea and became famous after a video of the bread went viral. This recipe yields plenty of garlic butter custard in which to submerge each loaf for a satisfying, tasty experience at home.

Provided by Food Network Kitchen

Time 4h20m

Yield 4 garlic breads

Number Of Ingredients 21

1 cup milk, at room temperature
3 tablespoons granulated sugar
One 1/4-ounce package active dry yeast (about 2 1/4 teaspoons)
6 tablespoons unsalted butter, at room temperature
1 teaspoon kosher salt
3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 large egg, lightly beaten
Nonstick cooking spray, for the bowl and parchment
1 tablespoon milk
1 large egg
12 ounces cream cheese, at room temperature
1/4 cup granulated sugar
3 sticks (1 1/2 cups) unsalted butter, melted
1 cup heavy cream, at room temperature
1/3 cup minced garlic (15 to 20 cloves)
1/3 cup packed fresh parsley leaves, chopped
3 tablespoons granulated sugar
1 tablespoon honey
1 tablespoon garlic powder
1 teaspoon kosher salt
2 large eggs, at room temperature and lightly beaten

Steps:

  • For the bread: Warm 1/4 cup of the milk in a small saucepan over medium-low heat to between 100 and 115 degrees F. Pour the warm milk into the bowl of a stand mixer fitted with a hook attachment. Add the sugar and yeast and let stand until foamy, about 5 minutes.
  • Add the butter, salt, 1/2 cup milk and half of the flour to the bowl. Mix on medium-high speed just to incorporate. Add the egg and mix until fully incorporated. Add the remaining 1/4 cup milk and remaining flour. Knead with the hook on medium-high speed until the dough is smooth and pulls away from the sides, about 5 minutes (the dough will still be sticky).
  • Lightly spray a large bowl with cooking spray, scrape the dough into the bowl and turn to coat it with the spray. Cover with plastic wrap and let stand in a slightly warm place until doubled in size, about 2 hours.
  • Line a baking sheet with parchment and lightly coat with cooking spray. Turn the dough out onto a lightly floured surface. Cut the dough into 4 equal pieces with a bench scraper or chef's knife. Roll each piece of dough into a ball and arrange on the prepared baking sheet, leaving plenty of space between each. Loosely cover with plastic wrap and let stand again until puffy and doubled in size, about 45 minutes.
  • Position an oven rack in the middle of the oven and preheat to 375 degrees F.
  • For the egg wash: Lightly whisk the milk and egg in a small bowl. Brush the rounds with the egg wash. Bake, rotating the baking sheet halfway through, until golden brown, about 24 minutes. Transfer the breads to a rack to cool completely. Reserve the baking sheet with parchment, as it will be used again. Leave the oven on.
  • Once cooled, use a sharp serrated knife to cut each bread into 6 equal wedges partly through, leaving at least 1/4 inch intact on the bottom of each.
  • For the cream cheese filling: Meanwhile, beat the cream cheese in the bowl of a stand mixer fitted with a whisk attachment, scraping down the sides as necessary, until smooth, about 2 minutes. Add the sugar, gradually increase the mixer speed to medium high and beat until the sugar is incorporated and the filling is creamy and smooth, about 2 minutes.
  • Transfer the filling to a large piping bag. Pipe the filling in between the wedges of each bread, working from the outside to the center while holding and separating each wedge with your fingers. Be careful not to break the wedges. Save some filling for the end; set aside.
  • For the garlic butter custard: Whisk together the butter, heavy cream, garlic, parsley, sugar, honey, garlic powder, salt and eggs in a large bowl to combine.
  • Dip the breads one at a time in the garlic butter custard, cut-side down. Separate the wedges while holding each bread down in the custard to coat the inside and outside of each wedge. With two hands, carefully flip each bread upside down and submerge entirely in the custard. Arrange the breads back on the reserved parchment-lined baking sheet. After all of them have been dipped completely in the custard, repeat once more to double dip. Make sure there's plenty of minced garlic and parsley on the breads. (There will be custard leftover at the end.)
  • Bake until deep golden brown, glossy and crispy on the outside, 13 to 15 minutes (the garlic will start smelling fragrant and the custard drippings will start crisping/browning around the edges). Let cool for 10 minutes, then pipe some of the remaining cream cheese filling in the center of each bread. (The breads will open up slightly as you pipe in the center.) Serve immediately.

RUSSIAN EASTER BREAD (KULICH)



Russian Easter Bread (Kulich) image

A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter basket, surrounded by meats, cheeses, butter, and eggs. It's a central part of the Easter meal, served with sweet paskha cheese or unsalted butter.

Categories     Bread     Egg     Bake     Easter     Saffron     Spring     Gourmet

Yield Makes 2 loaves

Number Of Ingredients 11

1 cup whole milk
1/2 cup sugar plus a pinch
1 1/2 sticks (3/4 cup) unsalted butter
Pinch of saffron threads, crumbled
2 teaspoons salt
2 1/2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup lukewarm water (105-115°F)
6 cups all-purpose flour plus additional for dusting
4 large eggs
Special Equipment
2 (5- to 6-cup) soufflé dishes or 2 (2-pound) cleaned empty coffee cans

Steps:

  • Make dough:
  • Heat milk, sugar, butter, saffron, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.
  • Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.
  • Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.
  • Form loaves:
  • Generously butter soufflé dishes. Punch down dough and divide in half. Loosely wrap 1 piece in plastic wrap and set aside. Cut away one third of remaining piece of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.
  • Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish (trim braid if using coffee cans). Form another loaf with remaining dough in same manner.
  • Cover loaves with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaves will rise about 1 inch above rims of dishes).
  • Bake loaves:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Lightly beat remaining egg with a large pinch of salt, then brush egg over top of each loaf. Bake loaves until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn loaves out onto a rack, then turn right side up and cool completely.

PEPPER CHEESE BREAD



Pepper Cheese Bread image

This is absolutely the best pepper cheese bread recipe I have ever found. It came from Betty Crocker years ago when they did their recipe boxes back in the 70's. It is baked in 1 lb. coffee cans. My mom had the lime green recipe box when I was a kid, but lost it. Betty Crocker was kind enough to find me the actual recipe card for this and sent it to me. So enjoy!

Provided by rayna_reagon

Categories     Yeast Breads

Time 1h40m

Yield 2 loaves, 6-8 serving(s)

Number Of Ingredients 10

1/4 ounce active dry yeast
1/4 cup hottest tap water
2 2/3 cups gold medal flour
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 egg
1 cup shredded cheddar cheese
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 392.6, Fat 15.7, SaturatedFat 9.3, Cholesterol 71.9, Sodium 590.9, Carbohydrate 49.1, Fiber 1.8, Sugar 4.6, Protein 13.2

COFFEE CAN BREAD RECIPE - (3.4/5)



Coffee Can Bread Recipe - (3.4/5) image

Provided by kmk06

Number Of Ingredients 7

1 pkg dry yeast
1/2 c. warm water
3 T. sugar
1 (13 oz.) can evaporated milk
1 t. salt
2 T. oil
4 - 4 1/2 c. flour

Steps:

  • Preheat oven to 350. Dissolve yeast and 1 T. sugar in warm water in large mixing bowl. Let stand 15 minutes. Stir in remaining sugar and milk. With mixer on low speed, beat in flour, one cup at a time, beating one minute after each addition. Beat in last cup by hand. Add flour until dough is heavy and stiff (but not too sticky). Place dough in well greased large coffee can. Cover with greased lid. Let rise in warm place for 1 1/2 hours. Remove lid and bake for one hour. Let can cool 10 minutes before removing bread.

CREAM CHEESE COFFEE CAKE I



Cream Cheese Coffee Cake I image

Smooth, and full of raisins, chocolate, nuts. SOOO good!

Provided by MARBALET

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 18

⅓ cup packed dark brown sugar
2 teaspoons unsweetened cocoa powder
⅓ cup chopped semisweet chocolate
1 teaspoon ground cinnamon
⅓ cup raisins
⅓ cup golden raisins
½ cup toasted walnuts, chopped
¾ cup unsalted butter
½ (8 ounce) package cream cheese
1 cup packed brown sugar
⅓ cup white sugar
5 eggs
1 ½ teaspoons vanilla extract
1 cup plain yogurt
3 ¼ cups all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup Bundt cake pan or a 9 or 10 inch tube pan.
  • Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You can also mince filling ingredients in a food processor for another texture.
  • Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda. Mix well on low speed of mixer. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.
  • Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.

Nutrition Facts : Calories 498.6 calories, Carbohydrate 67.6 g, Cholesterol 120.9 mg, Fat 22.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 11.6 g, Sodium 299.3 mg, Sugar 38.1 g

BOSTON BROWN BREAD



Boston Brown Bread image

Provided by Jasper White

Categories     Bread     Bake     Steam     Thanksgiving

Yield Makes 1 loaf

Number Of Ingredients 8

1 tablespoon unsalted butter for greasing
1 1/2 cups brown-bread flour*
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup dark molasses
1 cup milk
1/2 cup dried currants or raisins
*A specialty of New England, brown-bread flour is a mixture of whole wheat, rye and cornmeal or johnnycake meal. It can be purchased already mixed or made by simply combining equal parts of wheat and rye flour and cornmeal.

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.

POLISH CREAM CHEESE COFFEE CAKE



Polish Cream Cheese Coffee Cake image

Delicious and warm. Wake up and smell the coffee cake. I love this recipe, although it is a bit time-consuming.

Provided by Tammy M Curry

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 15

1 cup white sugar
½ cup butter
1 egg
1 cup sour cream
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 egg
½ cup chopped pecans
½ cup brown sugar
⅓ cup all-purpose flour
⅓ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
  • Beat cream cheese, 1/2 cup white sugar, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonfuls over cream cheese mixture.
  • Mix pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 575 calories, Carbohydrate 60.1 g, Cholesterol 114.4 mg, Fat 34.3 g, Fiber 1.4 g, Protein 8.6 g, SaturatedFat 19.4 g, Sodium 371.1 mg, Sugar 31.3 g

COFFEE CREAM CHEESE SPREAD



Coffee Cream Cheese Spread image

Even folks who don't care for coffee can't resist this mild-flavored spread. It's a fun way to dress up homemade breads. -Ruth Hastings, Louisville, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 1 cup.

Number Of Ingredients 3

2 packages (3 ounces each) cream cheese, softened
1/4 cup confectioners' sugar
1/2 teaspoon instant coffee granules

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.

Nutrition Facts :

POPPY SEED CHEESE BREAD



Poppy Seed Cheese Bread image

This easy-to-make bread goes well with a salad luncheon or a casserole dinner. But I especially like to serve it with spaghetti and pasta dishes. The cheese topping is its crowning glory! -Elaine Mundt, Detroit, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 15 servings.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
2 teaspoons sugar
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
2 tablespoons shortening
1 teaspoon salt
2-1/4 to 2-1/2 cups all-purpose flour
TOPPING:
2 cups shredded cheddar cheese
1 large egg
1/3 cup whole milk
1 teaspoon finely chopped onion
Poppy seeds

Steps:

  • Dissolve yeast and sugar in water. Combine milk, shortening and salt; stir into yeast mixture. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough; press into a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Combine cheese, egg, milk and onion; spread over dough. Sprinkle with poppy seeds. Bake 15-20 minutes. Cut into squares; serve warm.

Nutrition Facts : Calories 163 calories, Fat 8g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 267mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

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From forkly.com


PANDEBONO (COLOMBIAN CHEESE BREAD) - MY COLOMBIAN RECIPES
2021-01-04 Instructions. Pre-heat the oven to 400°F. In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running. Divide the mixture into 12 equal size portions, shaping them into balls.
From mycolombianrecipes.com


COFFEE CAN BREAD RECIPE « RECIPECURIO.COM
2010-01-05 2 one-pound coffee cans. Mix 2 cups flour with yeast. Stir water, milk, butter, sugar and salt over low heat until butter melts. Cool for about 5 minutes; add to flour and yeast. Add remaining flour, nuts, fruit, and eggs. Dough will be stiff. Knead on a floured board until dough is smooth and elastic and raisins are well distributed throughout ...
From recipecurio.com


CREAM CHEESE FILLED BREAKFAST TREAT - FLY-LOCAL
With a sharp knife, make diagonal slashes (1/4-inch deep) on each loaf. Bake at 375 ° F for 15 minutes or until done. Remove from baking sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze. Cream Cheese Filling: Combine all ingredients in a small bowl. Stir until smooth. Powdered Sugar Glaze: Combine all ingredients in a small bowl ...
From fleischmannsyeast.com


EASTER BREAD, OR UKRAINIAN BABKA RECIPE - THE KITCHEN MAGPIE
2020-08-19 Remove all the oven racks except the bottom one. Kick the tires and light the fires to 325 degrees. Babka dough rising in coffee tins and loaf pan. Bake for 30-40 minutes on the very bottom rack, the tops get very golden brown but don't fear, the inner part has to cook and the tops get brown and stay brown.
From thekitchenmagpie.com


SOFT AND FLUFFY CREAM CHEESE LOAF BREAD - YOUTUBE
How to make your fluffiest Cream Cheese Loaf Bread at home.Here's what you'll need:3 and ½ cup all purpose flour (437g)¼ cup sugar (50g)1 tsp salt (5g)2 and ...
From youtube.com


70 COFFEE CAKES AND SWEET BREADS THAT ARE THE PERFECT …
2020-11-04 If you answered the first option, we've got great news: You're going to fall in love with our favorite coffee cake and sweet bread recipes. A ... Recipe: Cream Cheese-Banana-Nut Bread. Enjoy banana bread without all the guilt with this healthy banana bread recipe. 1 of 70 View All. Advertisement. Advertisement. 2 of 70. FB More. Tweet Pinterest Email Send Text …
From southernliving.com


EASY CREAM CHEESE COFFEE CAKE RECIPE - MAGIC SKILLET
2020-08-28 Cream the compressed yeast and sugar. warm 1/4 cup (60 ml) of the milk and add to the yeast and sugar mixture. Mix well. If using dry yeast, add together with the sugar to the 1/2 cup (125 ml) warm milk, and leave until frothy, for about 10 minutes. Pour into the hollow. Stir in the sufficient of the surrounding flour to make a light, soft batter.
From magicskillet.com


10 BEST COFFEE FLAVORED BREAD RECIPES | YUMMLY
2022-05-08 Rye bread with coffee, Quinoa and Almonds Hoje para Jantar. olive oil, quinoa, water, sugar, sliced almonds, flour, sunflower seeds and 5 more.
From yummly.com


PINEAPPLE CHEESE COFFEE CAKE - RED STAR® YEAST
In stand mixer bowl, add 1 cup flour, yeast, sugar; mix well. In saucepan or microwave-safe dish, heat sour cream and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, beat on medium speed for 4 minutes. Add eggs and vanilla; beat 1 minute. Switch to dough hook attachment.
From redstaryeast.com


STRAWBERRY CREAM CHEESE COFFEE CAKE - THE RECIPE CRITIC
2014-03-20 To make the cake: Combine the flour, and sugar together. Then add the small chunks of butter and cut it in using a pastry cutter or two forks until the mixture is coarse crumbs. Measure ¾ cups of the mixture and set aside to use for the crumbs on the top. Add the baking soda, baking powder, and salt and mix well.
From therecipecritic.com


47 BEST COFFEE CAN BREAD AND CAKES IDEAS - PINTEREST
Jul 25, 2018 - Explore Janice Rokowski's board "Coffee Can Bread and Cakes" on Pinterest. See more ideas about bread, coffee cans, food.
From pinterest.com


CRANBERRY BREAD WITH CREAM CHEESE SWIRL - FAVORITE FAMILY RECIPES
2021-12-07 Heat oven to 325 degrees. Grease bottom only of 9×5-inch loaf pan with shortening; lightly flour. In small bowl, beat cream cheese until light and fluffy. Add 1 egg; blend well. Set aside. In large bowl, mix flour, sugar, baking powder, baking soda and salt.
From favfamilyrecipes.com


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