The Coffee Can Baking Book_ 50 Cakes and Breads Baked in Coffee Cans ( PDFDrive )

Instructions:

In a large bowl, whisk together the flours, baking soda, baking powder, and salt.
Set aside. In the bowl of the mixer, cream together the butter, oil, and sugar. Add
the eggs (one at a time), until mixed together. Add the vanilla extract, peach
schnapps, and the pureed peaches. Gradually add the dry ingredients to the
mixer bowl. Dice the previously baked 3 cups of peaches into small pieces, less in
size than ½ inch, and dust them lightly with the extra flour. Gently fold them
into the batter. Spoon the batter equally into the cans and place them in the oven.

Bake on the second rack from the bottom of the oven for 70 to 75 minutes. After
35 minutes lightly cover the tops of the cans with aluminum foil to prevent the
tops of the cakes from becoming too brown. Remove the cans when done, using
oven gloves or pot holders on the hot cans. Discard the aluminum foil. Place the
cans on a metal rack or trivets and allow them to cool for about 15 minutes.
Again, using oven gloves or pot holders, gently squeeze the sides of the cans and
lightly shake them until the cakes slide out. Turn them so they are top side up
and place them on a rack to cool.

The peach schnapps gives this cake a little “kick”. If you don’t care for the taste
or don’t have any schnapps, simply leave it out. Although peaches are often
available year round in supermarkets, the best time to make this cake is near the
end of summer when the peaches are local in many areas and at their finest. This
cake can be served with some fresh peach slices and maybe a dollop of whipped
cream. It is also great served plain, with a little vanilla ice cream, or my favorite -
drizzled with some raspberry syrup.

NOTES:
Peach Cake

Peanut Butter-Chocolate Chip Cake

Many people like peanut butter with chocolate and that’s the inspiration for this
recipe. This is a hearty cake that is not that hard to make and could be fun to do
with the kids, the grandkids, or kids of any age.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

2½ Cups unbleached all-purpose flour
1½ Teaspoons baking soda
½ Teaspoon salt
1 Cup sugar
6 Tablespoons (¾ stick) unsalted butter
1 Cup creamy peanut butter
2 Eggs
1 Cup buttermilk
1 Cup semi-sweet chocolate chips

Instructions:

In a bowl, whisk together the flour, baking soda, and salt. Set aside. Cream
together the sugar and butter in the bowl of the mixer until light and fluffy. Add
the peanut butter and blend until smooth. Then mix in the eggs (one at a time).
Alternate adding the flour mixture and the buttermilk to the mixer bowl by
adding ⅓ flour, ½ buttermilk, ⅓ flour, ½ buttermilk, and finally the last ⅓ of
flour. Using a wooden spoon, stir in the chocolate chips until evenly distributed.
The batter will be quite thick. Spoon it equally into the cans, trying not to form
any big air bubbles and place the cans in the oven.

Bake on the second rack from the bottom of the oven for 65 minutes. After 50
minutes, loosely cover the tops of the cans with aluminum foil to prevent the
tops of the cakes from becoming too brown. Remove the cans when done, using
oven gloves or pot holders on the hot cans. Discard the aluminum foil. Place the
cans on a metal rack or trivets and allow them to cool for about 15 minutes.
Again, using oven gloves or pot holders, gently squeeze the sides of the cans and
lightly shake them until the cakes slide out. Turn them so they are top side up
and place them on a rack to cool.

Slice when still slightly warm or completely cooled. A piece of this cake may
remind you of those great peanut butter and chocolate candies that are so
popular. It goes well with a glass of cold milk.

NOTES:

Pear and Ginger Cake

One of the great things about baking in coffee cans (or baking in anything) is
that it is fun to experiment and try different ideas. Combining pear and ginger
turns out to be a tasty result. The pears that I used for this recipe are Bosc, but
you can also use any ripe, but firm pear - such as Bartlett or Comice - or a
mixture of more than one type. Core, peel and dice the pears into cubes about ½
inch in size. Depending on the size, about four pears should be enough to make 2
cans. Adding the fresh grated ginger helps to intensify the ginger taste. The
ginger in this recipe does have a strong, but not over bearing ginger taste. If you
don’t have fresh ginger, try tripling the ground ginger. If you want an even
stronger ginger flavor, increase both.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

2 Cups unbleached cake flour 1 Cup unbleached all-purpose flour 1½ Teaspoons
baking powder 1 Teaspoon baking soda ½ Teaspoon salt

1 Teaspoon ground cinnamon 2 Teaspoons ground ginger 4 Teaspoons grated
fresh ginger ⅔ Cup packed light brown sugar ½ Cup sugar

⅔ Cup vegetable oil 2 Eggs

2 Egg whites

3 Cups pears (cut in cubes)

Instructions:

In a bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon,
and ground and fresh ginger. Set aside. In the bowl of the mixer, combine the
sugars and vegetable oil until blended together. Then add the eggs (one at a
time), and the egg whites. Gradually add the flour mixture to the mixer bowl
until you have a smooth batter. Stir in the pears using a wooden spoon or rubber
spatula. Spoon the batter equally into the cans and place them in the oven.

Bake on the second rack from the bottom of the oven for 75 minutes. Remove
the cans when done, using oven gloves or pot holders on the hot cans. Place the
cans on a metal rack or trivets and allow them to cool for about 15 minutes.
Again, using oven gloves or pot holders, gently squeeze the sides of the cans and
lightly shake them until the cakes slide out. Turn them so they are top side up
and place them on a rack to cool.

This cake is great by itself or it goes well with a little chocolate syrup or pieces of
chocolate. Cut it in thick slices with a serrated knife.

NOTES:

Pineapple Pecan Cake

Many recipes for Pineapple Pecan Cake are baked in shallow baking dishes.
Those recipes often do not contain any butter or oil. Since that makes it difficult
to remove the cakes from the cans, this recipe contains both butter and oil. It’s
fairly easy and quick to prepare although it has a baking time that is slightly
longer than some of the other cakes.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray. It is a
good idea to chop the pecans before you begin, so that they are ready when
needed to put into the batter.

Ingredients for 2 Cans:

2 Cups unbleached cake flour 1 Cup unbleached all-purpose flour 1 Teaspoon
baking powder 1 Teaspoon baking soda ½ Teaspoon salt

6 Tablespoons (¾ stick) unsalted butter ¼ Cup vegetable oil (2 ounces) 1 Cup
sugar

4 Eggs

1 Teaspoon vanilla

16 Ounces canned crushed pineapple (with juice) ½ Cup pineapple juice ⅔ Cup
finely chopped pecans

Instructions:

In a bowl, whisk together the flours, baking powder, baking soda, and salt and set
aside. In the bowl of the mixer, cream together the butter, oil, and sugar until
light and fluffy. Then add the eggs (one at a time), the vanilla, and the crushed
pineapple. Slowly add ½ the flour mixture, then the pineapple juice and the
remaining ½ of the flour. Stir in the chopped pecans. Spoon the batter equally
into the cans and place them in the oven. The batter will fill the cans to about 1
inch from the top, but shouldn’t cause the finished cake to run over.

Bake on the second rack from the bottom of the oven for 70 to 75 minutes. After
50 minutes, cover the tops of the cans loosely with aluminum foil to prevent the
tops of the cakes from becoming too brown. Remove the cans when done, using
oven gloves or pot holders on the hot cans. Discard the aluminum foil. Place the
cans on a metal rack or trivets and allow them to cool for about 15 minutes.
Again, using oven gloves or pot holders, gently squeeze the sides of the cans and
lightly shake them until the cakes slide out. Turn them so they are top side up
and place them on a rack to cool. If you have trouble removing the cakes from
the cans, run a thin spatula or table knife between the cake and the cans. Because
of the amount of fruit and nuts in this cake, it has a very loose texture - so handle
it gently. Turn the cakes so they are top side up.

This cake has a great taste, but it is harder to slice when warm. It may be best to
cut it into wedges. Putting it into the refrigerator for a day or two makes it easier
to slice. It goes well with some grated coconut or accompanied by some
chocolate.

NOTES:

Pound Cake

The origin of the name “Pound Cake” comes from the fact that they were
originally made with one pound each of eggs, flour, shortening, and sugar.
Today’s recipes do not usually adhere to those proportions.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

1½ Cups unbleached cake flour 1 Cup unbleached all-purpose flour 1½
Teaspoons baking powder ½ Teaspoon salt 16 Tablespoons (2 sticks)
unsalted butter 1⅓ Cups sugar

½ Cup light cream cheese (such as Neufchatel) ⅓ Cup milk

6 Eggs

1½ Teaspoons vanilla extract Zest from 1 lemon (about 1 teaspoon)

Instructions:

In a bowl, whisk together the flours, baking powder, and salt and set aside. In the
bowl of a mixer, cream the butter and sugar together until light and fluffy and
add the cream cheese and then the milk. Slowly add the eggs (one at a time) to
the butter and sugar mixture and then add the vanilla and lemon zest. Then
gradually mix in the flour mixture until the batter is smooth. Divide the batter
equally into the cans and place them in the oven.

Bake on the second notch from the bottom of the oven for 65 minutes. After 50
minutes, cover the tops with a piece of aluminum foil to prevent the tops of the
cakes from becoming too brown. Remove the cans when done, using oven gloves
or pot holders on the hot cans. Discard the aluminum foil. Place the cans on a
metal rack or trivets and allow them to cool for about 15 minutes. Again, using
oven gloves or pot holders, gently squeeze the sides of the cans and lightly shake
them until the cakes slide out. Turn them so they are top side up and place them
on a rack to cool.

This cake can be served either warm or cooled. Pound cake is very versatile and
you can change its flavor by adding different things, such as almond extract,
brandy or rum, and spices such as ginger or allspice. You can also add chopped
dried fruits such as dates, cranberries, or apricots. Some people also like to add
chopped nuts. Be careful not to add too many fruits and nuts; you may lose the
pleasure that a simple pound cake provides. Adding some fruits or nuts to the
recipe will slightly increase the baking time.

Pound cake tastes good plain, with fresh fruit slices, berries, ice cream or yogurt
and also can be spread with some jam or jelly. Lemon glaze drizzled over the cake
is also tasty. I’ve included a simple glaze recipe in the back of the book.

NOTES:

Raspberry-Chocolate Coffee Cake

Raspberries and chocolate just go together. I think they are the perfect
combination. Unlike many recipes, I don’t layer the raspberries; I gently fold
them into the batter. Use raspberries that are fresh and firm. If they are soft, they
can still be used, but will spread more throughout the batter. Before you begin
baking, wash the raspberries, put them in a strainer and shake them around a
little to remove as much water as possible. Don’t be so vigorous that they get
crushed. Then spread them out and let them dry on a cloth or paper towels.

Bring all the ingredients to room temperature. Then preheat the oven to 375°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

2 Cups unbleached all-purpose flour (plus extra for dusting the berries) 1½ Cups
unbleached cake flour 2 Teaspoons baking powder ⅔ Teaspoon baking soda
½ Teaspoon salt

6 Tablespoons (¾ stick) unsalted butter ⅔ Cup sugar

6 Tablespoons (3 Ounces) vegetable oil 3 Eggs

1 Teaspoon vanilla extract 1 Cup buttermilk

¾ Cup (4 oz.) semi-sweet chocolate (chopped in small pieces) 2 Cups fresh
raspberries

Instructions:

In a bowl, whisk together the flours, baking powder, baking soda, and salt and set
aside. In a mixer, beat the butter and sugar together until light and fluffy. Then
mix in the oil, the eggs (one at a time), and vanilla in that order. Alternately add
the flour mixture and the buttermilk to the butter and sugar in the mixing bowl
by adding ⅓ flour, ½ buttermilk, ⅓ flour, ½ buttermilk, and finally the last ⅓ of
flour. With a spoon or rubber spatula, stir in the chocolate until well distributed.
Before you go any further, take a very small amount of batter off and cover the
bottoms of each can. This prevents too many of the berries from being against
the bottom and causing the cakes to be unstable when removed from the can.
Dust the raspberries lightly with the extra flour, trying to coat them on all sides.
Gently fold the raspberries into the remaining batter using a wooden spoon or
rubber spatula. Spoon the batter equally into the cans and place them in the
oven.

Bake on the second rack from the bottom of the oven for 65 minutes. After 50
minutes, loosely cover the tops of the cans with aluminum foil to prevent the
tops of the cakes from becoming too brown. When done, the internal
temperature of these cakes should read about 200° to 205°F. Remove the cans
when done, using oven gloves or pot holders on the hot cans. Discard the
aluminum foil. Place the cans on a metal rack or trivets and allow them to cool
for about 15 minutes. Again, using oven gloves or pot holders, gently squeeze the
sides of the cans and lightly shake them until the cakes slide out. Turn them so
they are top side up and place them on a rack to cool. Because of the high
moisture in the berries, this cake is very moist. Allow to cool before slicing.

With raspberries and chocolate, who could ask for anything more? But if you
must, a little ice cream on top works.

NOTES:
Raspberry-Chocolate Coffee Cake

Sour Cream Cinnamon Nut Swirl Cake

This recipe is a combination of one of my mother’s recipes and a recipe from my
cousin. It has ground nuts, cinnamon, and sugar laced through it. The slightly
sour taste of the sour cream in the bread seems to compliment the sweet taste of
the cinnamon and sugar.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

1 Cup cake flour
1½ Cups unbleached all-purpose flour
2 Teaspoons baking powder
1 Teaspoon baking soda
¼ Teaspoon salt
12 Tablespoons unsalted butter (1½ sticks)
1¼ Cups sugar
3 Eggs
1½ Teaspoons vanilla
1 Cup sour cream

For the nut mixture

1 Cup pecans (finely chopped)
½ Cup packed dark brown sugar
2 Teaspoons cinnamon
2 Teaspoons unbleached all-purpose flour

Instructions:

Prepare the nut mixture first by chopping the nuts and whisking together the
four ingredients. You can do this easily in a small food processor. Set aside. In
another bowl, whisk together the flours, baking powder, baking soda, and salt. In
the bowl of the mixer, cream together the butter and sugar until light and fluffy.
Add the eggs (one at a time), and then the vanilla. Alternate adding half the flour
mixture, then half the sour cream to the mixer bowl until all the ingredients have
been combined.

Pour all of the chopped nut mixture over the top of the batter in the bowl,
reserving about 2 tablespoons for each can. Spread the nut mixture as evenly
across the batter in the bowl as possible. Then, take a regular kitchen dinner
knife or thin spatula and cut a swirl (like an S) through the nut mixture and
batter two times. Don’t stir it in too much or you will loose the swirling effect in
the cake. Spoon the batter equally into the cans without further mixing. Try to
avoid having any air bubbles in the batter. The last step is to spread the reserved
nut mixture over the tops of the batter already in the cans and make one quick
swirl in the top with the knife or spatula. Place the cans in the oven.

Bake on the second rack from the bottom of the oven for 60 minutes. After 40
minutes, loosely cover the tops of the cans with aluminum foil to prevent the
tops of the cakes from becoming too brown. Remove the cans when done, using
oven gloves or pot holders on the hot cans. Discard the aluminum foil. Place the
cans on a metal rack or trivets and on this recipe allow the cans to cool for about
20 minutes. Again, using oven gloves or pot holders, gently squeeze the sides of
the cans and lightly shake them until the cakes slide out. Turn them so they are
top side up and place them on a rack to cool.

This cake is great by itself, when served with a little vanilla ice cream on top, or
when warmed and spread with a little butter.

NOTES:
Sour Cream Cinnamon Nut Swirl Cake

Spice Cake

Although this recipe has a lot of ingredients, it is not difficult to make. You can
easily adjust this recipe to suit your personal tastes. If you like a spicier cake,
experiment by adding more of the individual spices. Or, if you find the cake to be
too spicy, try reducing some of the spices. Spice cakes are frequently served with
cream cheese icing. I’ve included a recipe at the back of the book.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

3½ Cups unbleached all-purpose flour 1 Teaspoon baking powder ½ Teaspoon
baking soda 2 Teaspoons powdered cinnamon ½ Teaspoon ground cloves 1
Teaspoon ground allspice ½ Teaspoon ground nutmeg 1Teaspoon salt

8 Tablespoons (1 stick) unsalted butter 1 Cup packed dark brown sugar ⅔ Cup
sugar

¼ Cup (2 Ounces) vegetable oil 4 Eggs

1 Teaspoon vanilla extract 2 Tablespoons mild molasses 1 Cup buttermilk

Instructions:

In a large bowl, whisk together the flours, baking powder, baking soda, spices,
and salt. Set aside. In the bowl of a mixer, cream together the butter and sugars
until combined and add the oil. Add the eggs (one at a time), the vanilla, and
molasses. Mix until blended together. Alternate adding the flour mixture and the
buttermilk to the mixer bowl by adding ⅓ flour, ½ buttermilk, ⅓ flour, ½
buttermilk, and finally the last ⅓ of flour. Don’t over mix! Divide the batter
equally into the cans, trying not to allow air pockets to form. Place the cans in the
oven.

Bake on the second rack from the bottom of the oven for 75 minutes. Remove
the cans when done, using oven gloves or pot holders on the hot cans. Place the
cans on a metal rack or trivets and allow them to cool for about 15 minutes.
Again, using oven gloves or pot holders, gently squeeze the sides of the cans and
lightly shake them until the cakes slide out. Turn them so they are top side up
and place them on a rack to cool.

Serve plain or with cream cheese icing.

NOTES:

White Chocolate and Apricot Cake

The idea of combing white chocolate with apricots just appealed to me. White
chocolate is technically not chocolate so you could, of course, use dark chocolate,
but you will need to adjust the sugar depending on what type of chocolate that
you use. White chocolate is sweet and the best white chocolate contains cocoa
butter. Although I paired the chocolate with apricots for this recipe, you could
substitute raisins or dried sweetened cranberries. Experiment and see what you
can find that suits you and your family’s taste.

Note: If you open a fresh package of the dried apricots and they are nice and soft,
you can chop them into pieces and use them as they are. If the apricots are not
fresh and soft, rehydrate them in hot water for about 10 minutes. Then drain and
dry them and chop them into pieces. It helps to chop the apricots and the
chocolate before you begin making the recipe, so that they are ready when you
need them.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

2 Cups unbleached cake flour 1 Cup unbleached all-purpose flour 1 Teaspoon
baking soda ½ Teaspoon baking powder ½ Teaspoon salt 8 Tablespoons (1
stick) butter ⅔ Cup sugar

2 Eggs

½ Teaspoon vanilla extract 1 Cup buttermilk 6 Ounces coarsely chopped white
chocolate 1 Cup coarsely chopped dried apricots

Instructions:

In a bowl, whisk together the flours, baking soda, baking powder, and salt. Set
aside. In the bowl of the mixer, cream together the butter and sugar until light
and fluffy. Add the eggs (one at a time) to the mixer bowl and then the vanilla.
Alternate adding the flour mixture and the buttermilk to the mixer bowl by
adding ⅓ flour, ½ buttermilk, ⅓ flour, ½ buttermilk, and finally the last ⅓ of
flour. Mix only until the batter is smooth. Using a wooden spoon or rubber
spatula, fold in the chopped chocolate and then the cup of apricots. Spoon the
batter equally into the cans and place them in the oven.

Bake on the second rack from the bottom of the oven for 70 to 75 minutes.
Remove the cans when done, using oven gloves or pot holders on the hot cans.
Place the cans on a metal rack or trivets and allow them to cool for about 15
minutes. Again, using oven gloves or pot holders, gently squeeze the sides of the
cans and lightly shake them until the cakes slide out. Turn them so they are top
side up and place them on a rack to cool.

This cake is good warm or chilled from the refrigerator and goes especially well
with a cup of tea or coffee or a glass of milk.

NOTES:

More Cake Photos

Applesauce Cake

Blueberry Coffee Cake

Carrot Cake With Cream Cheese Frosting
Honey Cake

Lemon Poppy Seed Cake

Pear and Ginger Cake
Pound Cake With Fresh Berries

White Chocolate and Apricot Cake

Quick Breads

Banana Bread

My good friend, Deb Hultgren, makes great banana bread in pans and I thought
it would work well in the cans. It does. This recipe is based on her recipe. She
also inspired me to make the chocolate zucchini cake in the book.

Two and one-half cups of mashed bananas usually takes between 6 to 8 bananas,
depending on size. Mash them thoroughly so that there are no chunks of
bananas. Bananas should be very ripe and at room temperature.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

2½ Cups unbleached all-purpose flour 2 Teaspoons baking powder ½ Teaspoon
baking soda 9 Tablespoons (1 stick + 1 T) unsalted butter 1⅓ Cups sugar

2½ Cups of packed very ripe mashed bananas 3 Eggs

2 Tablespoons sour cream 1 Teaspoon lemon juice 1½ Teaspoons vanilla extract

Instructions:

In a bowl, whisk together the flour, baking powder, and baking soda. Set aside. In
the mixer bowl, cream together the butter and sugar until light and fluffy. With
the mixer running, gradually add the bananas, the eggs (one at a time), sour
cream, lemon juice, and vanilla. Beat the batter until it is well mixed, but still
shows some small lumps of the bananas. Then gradually add the flour mixture
until well combined. Divide the batter equally into the cans and place them in
the oven.

Bake on the second rack from the bottom of the oven for 70 to 75 minutes. After
45 minutes, loosely cover the cans with aluminum foil to prevent the tops from
becoming too brown. Remove the cans when done, using oven gloves or pot
holders on the hot cans. Discard the aluminum foil. Place the cans on a metal
rack or trivets and allow them to cool for about 15 minutes. Again, using oven
gloves or pot holders, gently squeeze the sides of the cans and lightly shake them
until the breads slide out. Turn them so they are top side up and place them on a
rack to cool. Slice when cooled.

Instead of the lemon juice, you can substitute ½ teaspoon of salt for 2 cans.
Banana bread tastes great when eaten plain, with a scoop of your favorite ice
cream, or a glass of milk. I like this bread even better on the second or third day -
right from the refrigerator.

NOTES:

Beer-Cheese Bread

Beer bread is probably one of the most simple and satisfying breads you can
make. Many basic recipes consist simply of self rising flour, sugar, and beer. It
should take less than 30 minutes to get this bread in the oven. I think adding
some whole wheat flour to the bread gives it a little more character. If you wish,
you can make this bread without any cheese at all and have a good bread. If you
don’t have whole wheat flour, substitute unbleached all-purpose flour.

Since the 2 can recipe was made to use exactly one 12-ounce bottle or can of
beer, this recipe produces loaves that are about an inch short of the tops of the
cans. *Note: If you wish taller loaves, at the bottom of this recipe I have given the
quantities of ingredients needed to make 2 full cans. You will have to open a
second bottle or can of beer to do this, but then (if you are an adult) you can
always just drink the leftover beer. Some beers come in 16 ounce cans, but then
you don’t get to drink the leftover beer. Cheddar cheese is a good choice for this
bread. If you use it, I suggest strong cheddar so that the cheese flavor can come
through. I also favor some of the Spanish cheeses, such as manchego. Any hard
cheese will work well. Grate the cheese while it is still cold. “Feta” cheese is
another good option, but if you use it, reduce the salt to ½ teaspoon for 2 cans
and reduce the amount of cheese by half. Make sure the feta is broken into very
small pieces so that it mixes evenly thru the batter. If using the feta, try adding
some fresh basil.

Bring all the ingredients to room temperature. That includes the wheat flour (if
refrigerated) and the beer. If you are in a hurry, you can use cold beer, but then
the baking time will increase slightly. Preheat the oven to 375°F. Spray the
insides of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

2 Cups unbleached all-purpose flour
1 Cup unbleached whole wheat flour
3 Teaspoons baking powder
1 Teaspoon salt
½ Cup sugar
1 Cup (2½ Ounces) grated cheese
12 Ounces beer (at room temperature, but not opened or flat)

Instructions:

In a bowl, sift together the flours, baking powder and salt. Whisk in the sugar.
Gently mix in the grated cheese, making sure not to let big clumps of the cheese
remain together. Stir in the beer with a spoon. Don’t over beat the batter, or it
will not rise as well. This is a very thick batter, so it is easiest to spoon it equally
into the cans. Try to avoid forming any big air pockets when you do so. Place the
cans in the oven.

Bake on the second rack from the bottom of the oven for 55 minutes. Remove
the cans when done, using oven gloves or pot holders on the hot cans. Place the
cans on a metal rack or trivets and allow them to cool for about 15 minutes.
Again, using oven gloves or pot holders, gently squeeze the sides of the cans and
lightly shake them until the breads slide out. Turn them so they are top side up
and place them on a rack to cool. Slice when still slightly warm.

*Note: To make 2 full cans use: 2⅔ cups unbleached all purpose flour, 1⅓ cups
whole wheat flour, 4 teaspoons baking powder, 1⅓ teaspoons salt, ½ cup plus 2½
tablespoons sugar, 1⅓ cups grated cheese (3⅓ ounces), and 16 ounces of beer.
Bake for 60 minutes.

As I mentioned in the introduction, this could be one of those recipes that might
work well for camping. All you need is the dry ingredients and a bottle or can of
beer. You could even leave out the cheese.

I like to use ales in this bread to give it a slightly stronger taste. You can be very
creative with this bread and add all sorts of things to either the one with or
without the cheese. You can add herbs such as rosemary, dill, oregano, thyme, or
basil. Also consider adding finely chopped onions or scallions or minced garlic,
parsley, or jalapeños. Have fun with this bread and experiment! This bread goes
well with slices of salami or bologna and with most meat dishes.

NOTES:
Beer-Cheese Bread