Stovepipe Bread Coffee Can Bread Recipes

STOVETOP BREAD

Stovetop Bread image

Baking bread doesn't mean the house has to bake too. This recipe lets you bake a loaf on top of the stove instead of in it, keeping your kitchen cool.

Provided by Food Network Kitchen

Time 2h25m

Yield 1 loaf

Number Of Ingredients 5

Ingredients

2 tablespoons unsalted butter, melted, plus more for the Dutch oven
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 2/3 cups all-purpose flour (see Cook's Note)

Steps:

Butter a 9-inch Dutch oven and set aside.
Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
Transfer the dough to the prepared Dutch oven, cover and let rise until doubled in size, about 1 hour.
Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.

STOVEPIPE BREAD ( COFFEE CAN BREAD )

Stovepipe Bread ( Coffee Can Bread ) image

Can't remember where I got this recipe. I think someone was asking for a bread that was baked in coffee cans.

Provided by Breanna Baylor

Categories Yeast Breads

Time 1h5m

Yield 2 loaves

Number Of Ingredients 9

Ingredients

3 1/2 cups all-purpose flour
1 (1/4 ounce) package active dry yeast
1/2 cup milk
1/2 cup water
1/2 cup salad oil
1/4 cup sugar
1 teaspoon salt
2 eggs
butter

Steps:

Place 1 1/2 cups flour into large bowl of mixer.
Add yeast and blend at low speed 1/2 minute.
Combine milk, water, oil, sugar, and salt in small saucepan.
Heat just until warm.
Add to dry ingredients in mixer bowl and beat at low speed until smooth.
Add eggs and beat at medium speed until blended.
Scrape beaters, remove bowl from mixer, and stir in remaining flour with wooden spoon.
This will make a soft dough or a stiff batter.
Spoon into 2 well-buttered 1-pound coffee cans.
Cover with plastic lids and let stand in warm place, draft free.
When dough has risen almost to top of cans, remove lids.
Bake in 375 preheated oven for 30-35 minutes, or till brown.
Cool about 10 minutes in cans before removing to rack.

Nutrition Facts : Calories 1493.3, Fat 63.5, SaturatedFat 10.8, Cholesterol 220, Sodium 1271, Carbohydrate 196.5, Fiber 6.7, Sugar 25.9, Protein 32.2

COFFEE CAN RAISIN BREAD

Coffee Can Raisin Bread image

Two kinds of raisins beautify this humble quick bread. This is an unusual bread baked in 3 coffee cans. It must be started the night before.

Provided by STELLASMOM

Categories Quick Bread

Time 9h15m

Yield 15

Number Of Ingredients 8

Ingredients

1 cup raisins
1 cup golden raisins
4 teaspoons baking soda
2 cups boiling water
4 cups all-purpose flour
2 cups sugar
½ teaspoon salt
¼ cup vegetable oil

Steps:

Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring.
Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans.
In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 69.6 g, Fat 4.1 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 416.3 mg, Sugar 39.8 g

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