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

Blackberry Banana Bread

When I decided to combine the blackberries with a banana bread I was surprised
to find a number of recipes on the internet that combined the two. Some of them
mashed the berries and incorporated them into the batter and some recipes
simply layered them over the top of the banana bread. This recipe uses the whole
berries in the batter. The slight tartness of the berries and the sweetness of the
bananas seem to work well together. The banana bread itself is slightly different
from the plain banana bread recipe in this book. Before beginning, it is a good
idea to wash the berries and spread them out on paper towels to dry. Dust them
lightly with a little extra flour. 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:

1⅔ Cups unbleached all-purpose flour 1⅓ Cups whole wheat flour 1 Teaspoon
baking powder ⅔ Teaspoon baking soda ½ Teaspoon salt

1 Teaspoon ground cinnamon 8 Tablespoons (1 stick) unsalted butter 1⅓ Cups
sugar

2 Eggs

2 Cups mashed ripe bananas (about 6 to 8 bananas) ½ Teaspoon vanilla extract 2
Tablespoons buttermilk 2 Cups blackberries (about 12 ounces)

Instructions:

In a bowl, whisk together the flours, baking powder, baking soda, salt,and
cinnamon. Set aside. In the bowl of the mixer, cream together the butter and
sugar until light and fluffy. Then add the eggs (one at a time) and the bananas,
followed by the vanilla and buttermilk. Gradually add the flour mixture to the
bowl until the batter is smooth. Don’t over mix. Gently fold in the berries with a
rubber spatula or wooden spoon. 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 80 minutes. After 60
minutes loosely cover the tops of the cans with aluminum foil to prevent the tops
of the breads 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.

This bread can stand on its own, but is also good with a little ice cream or yogurt.

NOTES:

Cornbread

Cornbread has a special place in the hearts of southern cooks, but is just as
delightful to eat no matter where you live. Traditionally, it was baked with white
cornmeal, but today it may be made with yellow corn meal. It is often baked in
cast iron pans or pots, but I couldn’t resist trying to bake it in coffee cans. This
recipe produces a slightly denser bread than some recipes. It is easy to make and
you don’t need to use a mixer with this recipe.

Bring all the ingredients to room temperature. Then preheat the oven to 400°F.
Since this bread may be a little hard to get out of the cans, I recommend that you
use the following method. Spray the insides of the cans with a vegetable oil
cooking or baking spray and line the bottoms and the sides of the cans with
parchment paper. Then lightly spray the inside again. The paper that is used on
the insides of the cans that come with this book or that can be ordered should
measure about 4¾ inches by 14 inches. That will allow the ends to overlap a little
and stick together because of the vegetable oil. You can even spray a little oil on
one of the ends of the parchment used for the sides to help it stick together.

Ingredients for 2 cans:

3⅓ Cups yellow corn meal (medium grind)
1⅓ Cups unbleached all-purpose flour
4 Tablespoons sugar
3 Teaspoons baking powder
⅔ Teaspoon baking soda
1½ Teaspoons salt
3 eggs (beaten)
3 Cups buttermilk
5 Tablespoons unsalted butter (melted & cooled)

Instructions:

Whisk all the dry ingredients together in a large bowl. In another bowl, mix
together the eggs and buttermilk. Form a well in the middle of the flour mixture;
use a wooden spoon to stir the eggs and buttermilk into the dry ingredients -
until a smooth batter is formed. Then add and mix in the melted butter. Since
this batter is fairly thin you can pour the batter equally into the cans. Place the
cans in the oven.

Bake on the second rack from the bottom of the oven for 60 to 65 minutes.
Remove the cans when done, using oven gloves or pot holders on the hot cans.
Place them on a metal rack or trivets and allow the cans 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. Remove the parchment paper. Serve
when still warm.

If you would like to add a little “south of the border” flavor to the recipe, you can
add some chopped red pepper, scallions, or chili peppers. Adding these may
increase the baking time slightly. Some people also like a sweeter cornbread and
you can do this by simply adding a little extra sugar. This may make the bread
lighter and more moist. I like this bread just as much the second or third day.

NOTES:

Date Nut Bread

I find that Medjool dates, which are from California and are available in several
of my local markets, work well in this recipe. But, any good quality date will
work.

Before adding the nuts, you can toast them first if you want to increase their
flavor. Spread the nuts in a single layer on a rimmed baking sheet in the middle
of the oven at 350°F for 10 to 15 minutes. Stir or shake them occasionally and
watch them carefully to prevent burning. When they are done they will be lightly
browned and you will smell the pleasant aroma of the toasted nuts. Remember to
toast the nuts before you chop 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. It is a
good idea to chop the dates and nuts before you begin.

Ingredients for 2 cans:

2 Cups coarsely chopped dates 1¼ Cups boiling water 1½ Teaspoons baking
soda 2⅔ Cups unbleached all-purpose flour 1 Teaspoon baking powder ⅔
Teaspoon salt

1 Cup coarsely chopped nuts (pecans, or walnuts) ½ Teaspoon ground
cinnamon ½ Cup packed dark brown sugar ½ Cup sugar

4 Tablespoons (½ stick) unsalted butter 1 Cup buttermilk

1 Egg

1 Teaspoon vanilla ½ Teaspoon almond extract

Instructions:

Coarsely chop the dates and make sure that there are no pits, pieces of pits, or
stems in them. Stir the chopped dates into a bowl containing the water and add
the baking soda. Set aside for about 20 minutes until just warm. In a large bowl,
whisk the flour, baking powder, salt, nuts, and cinnamon together. Set aside. In
the bowl of the mixer, cream together the sugars and butter and add the
buttermilk. Then add the egg, the vanilla, and the almond extract. To this, add
the date mixture and mix until just combined. Remove the mixer bowl from the
mixer and with a wooden spoon or rubber spatula slowly stir the wet ingredients
into the flour mixture until all the ingredients are blended together. 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.
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 the cans 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.

This is a moist bread which is somewhere between a bread and a dense cake. It is
good cold or warmed and tastes great when spread with some soft cream cheese.
You can also substitute dried apricots or prunes for the dates to change the taste
of the bread.

NOTES:

Gingerbread

Gingerbread is often made around the holiday season, especially Christmas time
and New Years, but is a popular favorite all year long.

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:

3⅓ Cups unbleached all-purpose flour 1½ Teaspoons baking soda ½ Teaspoon
salt

3 Teaspoons ground ginger 1 Teaspoon ground cinnamon 2 Tablespoons grated
fresh ginger (lightly packed) 4 Tablespoons (½ stick) unsalted butter 1 Cup
packed dark brown sugar 3 Tablespoons dark or amber honey 5 Tablespoons
vegetable oil (2½ Ounces) 2 Eggs

3 Tablespoons mild molasses 1 Cup buttermilk

⅔ Cup coffee (still slightly warm)

Instructions:

In a bowl, whisk together the flour, baking soda, salt, ground ginger, and
cinnamon. Stir in the fresh ginger and set aside. In the bowl of a mixer, cream
together the butter and sugar. Add the honey, then the oil, and the eggs (one at a
time). Mix until blended together. Add the molasses. 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 beat. Mix in the
slightly warm coffee. Divide the batter equally into the cans and place in the
oven.

Bake on the second rack from the bottom of the oven for 65 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. Serve when cooled or slightly warm.

Many recipes for gingerbread call for larger amounts of molasses. To keep the
molasses from overpowering the ginger, I have chosen to use less molasses and
have added the honey and the coffee. If you like a stronger molasses taste in the
gingerbread, use the dark molasses or increase the amount of the mild.

When serving, you can dust the gingerbread with confectioners sugar or top with
some whipped cream or a scoop of vanilla ice cream.

NOTES:

Mango Bread

I lived in south Florida for many years and hundreds of mangoes used to fall in
my yard from my neighbors’ large tree. They didn’t eat mangoes, so they were
happy for me to use as many as possible. And although I ate lots of them, I never
made bread from them. Doing so in the cans posed a challenge and this recipe
does require extra time and effort. Because mangoes are so juicy, putting fresh
chunks of mango directly into the batter caused the mango to sink to the bottom
and resulted in a soggy interior. To remove some of the moisture, I pre-baked
the mango first. I used this method when I later developed my peach cake that
uses juicy Colorado peaches. For Mango Bread, use about 3 large mangoes,
depending on size. Bring all the ingredients to room temperature. Then preheat
the oven to 400°F. Spray the insides of the cans with a vegetable oil cooking or
baking spray. Baking time may vary depending on how juicy the mangos are.

Before you begin putting this recipe together, remove the skins and pits from the
mangoes and cut them into slices about ⅜ inch to ½ inch in thickness until you
have 2 cups to use whole and 1 cup for the puree. Two cups weigh about 18
ounces and one cup about 9 ounces. Toss the 2 cups of mango slices with the 2
teaspoons of lime juice and 1 tablespoon of packed dark brown sugar. Place the 2
cups of mangoes, lime juice and brown sugar on a rimmed baking sheet lined
with foil and sprayed with a vegetable oil cooking or baking spray. Bake for a
total of 20 minutes. After the first 10 minutes, flip them over and then let them
bake for another 10 minutes. When done, remove them from the oven, transfer
to a cutting board to cool, and reset the oven to 350°F.

Ingredients for 2 cans:

3 Cups unbleached all-purpose flour (plus extra for dusting) 1½ Teaspoons
baking soda 1 Teaspoon baking powder ½ Teaspoon salt

1 Teaspoon ground cinnamon 6 Tablespoons (¾ stick) unsalted butter ¼ Cup (2
Ounces) vegetable oil ⅔ Cup sugar

½ Cup packed dark brown sugar 4 Eggs

1 Teaspoon lime juice 1 Cup fresh mango (pureed) ⅔ Cup golden raisins 2 Cups
mango (baked and diced as described)

For Pre-baking the Mango Slices

2 Teaspoons lime juice

1 Tablespoon packed dark brown sugar

Instructions:

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and
cinnamon. Set aside. Using the paddle in the mixer bowl, cream together the
butter, oil, and sugars. Add the eggs (one at a time) until mixed together. Add the
1 teaspoon of lime juice and the pureed mango. Gradually add the dry
ingredients to the mixer bowl. Pick thru the raisins to remove any hard stems,
and then fold them into the batter. Dice the baked mango strips into small pieces
and dust them 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 75 minutes. After 35
minutes, lightly cover the tops of the cans with aluminum foil to prevent the tops
of the breads 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.

Many mango bread recipes call for the addition of chopped nuts. You can use
any kind, but if you want to add a Hawaiian flare to the recipe, try adding some
chopped macadamia nuts. This is a moist bread and can be sliced when warm.

NOTES:
Mango Bread

Pumpkin Bread

This is the bread that started the whole idea of baking in coffee cans for me. It is
based on the recipe from my long time friend Melba Griffin, who for 50 years has
baked it in coffee cans. Although this recipe is called a bread, to me it is more like
a cake. It is excellent and is my favorite. It is also easy to make and is fairly easy
to clean up. I have always used canned Libby’s pumpkin on this recipe.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
This bread may stick to the bottoms of the cans, so it is best to cover the bottoms
of the cans with parchment paper and then spray the insides of the cans with a
vegetable oil cooking or baking spray.

Ingredients for 2 cans:

13 Tablespoons (1 stick + 5 T) unsalted butter 2 Cups sugar

3 Eggs (beaten)

13 Ounces 100% pure canned pumpkin 1 Teaspoon vanilla extract ¾ Teaspoon
ground nutmeg ¾ Teaspoon ground allspice ¾ Teaspoon ground cloves 1
Teaspoon ground cinnamon ¾ Teaspoon salt

1 Teaspoon baking soda ¾ Teaspoon baking powder 2½ Cups unbleached all-
purpose flour

Instructions:

In the bowl of the mixer, cream the butter and sugar together until light and
fluffy. Add the beaten eggs and then the pumpkin and vanilla extract. Add the
spices and salt, then the baking soda and baking powder. Add the flour last.
Divide the batter equally into the cans and place them in the oven.

Bake on the second rack from bottom of the oven for 90 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. Remove the parchment paper. Turn them
so they are top side up and place them on a rack to cool.

Slice and serve plain when still warm or cooled. This bread doesn’t really need
anything else, but you can top it off with your favorite ice cream or a little
whipped cream. To me, it is just as good the second or third day.

NOTES:

Rocky Mountain Brown Bread

When I started working on this recipe I did not realize that there were so many
different ideas of what brown bread could be. Since I had never tasted brown
bread, I wasn’t sure what it should taste like. Luckily, two of my tasters grew up
with brown bread. This bread may sometimes be called Irish Brown Bread.
Brown bread is very well known in New England. Brown breads are traditionally
baked in cans in a boiling water bath that steams the bread. Baking times can be
as much as 2 or 3 hours. This results in a very tasty, moist bread. The steamed
version of the breads is sometimes referred to as “Boston Brown Bread.” But
these breads can also be baked without the water bath in the oven.

My first attempts at this recipe were not very successful and I was tempted to
leave this one out of the book. Since this bread is one of the few breads still baked
in cans, I felt I had to try harder. I elected to not use the traditional hot water
bath because there is always a chance of getting splashed with the boiling water
and I didn’t think that baking something in a can should take 2 or 3 hours. Based
on a suggestion from my friend, I decided to compromise with the steaming
method by adding a pan of water in the bottom of the oven to help moisturize
the bread.

The bread is relatively quick and easy to make and can be mixed by hand. I first
used corn meal in the recipe, because that is what most recipes called for. But the
tasters felt that it was too “grainy”. My thought was that when you steam the
bread the traditional way for several hours, it probably softens the corn meal and
reduces the graininess. So I switched from corn meal to finer corn flour. This
recipe also uses some graham flour, which is a coarser whole wheat flour. Both of
these are carried in some supermarkets and the corn flour may also be found in
latin markets. The graham flour keeps best when stored in the refrigerator. It was
suggested by a dear friend, who found the use of graham flour in her
grandmother’s recipe from the 1930’s. If you don’t have it, simply use whole
wheat flour. Many brown bread recipes call for the addition of raisins or
currants, so I added raisins to the recipe. They are optional. Here is my version of
brown bread - hence “Rocky Mountain Brown Bread”.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
When you turn on the oven, place a pan filled with at least an inch of tap water
on the bottom rack of the oven. The pan should have ample room above the
water so that it will not bubble over. It should also be free from touching the
second rack from the bottom, so that the pan will not be disturbed when you
slide the cans in or out. Once the oven has begun to heat, DO NOT attempt to
move the pan with the water until you are done baking and the oven and pan of
water have cooled. Spray the insides of the cans with a vegetable oil cooking or
baking spray.

Ingredients for 2 cans:

1½ Cups graham flour (or whole wheat) 1 Cup unbleached all-purpose flour 1
Cup corn flour

2 Teaspoons baking soda ⅔ Teaspoon baking powder 1 Teaspoon salt

½ Cup packed dark brown sugar 6 tablespoons (3 Ounces) mild molasses 3
Tablespoons unsalted butter (melted and cooled) 2 Cups buttermilk

½ Cup (4 oz.) instant espresso (room temperature) (or very strong coffee at
room temperature) 1 Cup raisins (optional)

Instructions:

In a bowl, whisk together the flours, corn flour, baking soda, baking powder, salt,
and brown sugar. In another bowl, combine the molasses and butter and add the
buttermilk. Gradually incorporate the buttermilk mixture into the dry
ingredients. Don’t over beat. Finally, stir in the espresso or coffee and the raisins.
Spoon the batter equally into the cans, trying to avoid any big air pockets, and
place them in the oven.

Bake on the second rack from the bottom of the oven for 65 minutes. After 40
minutes, lightly cover the tops of the cans with aluminum foil to prevent the tops
of the breads from becoming too brown. If you are using an instant read
thermometer, the temperature in the center of the bread should be about 190°F.
Don’t over bake this bread, so that it will stay moist. 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. This bread will tend to crack on the
tops more than some of the other breads or cakes in the book. Slice when still
slightly warm.

This is a hearty bread and when served in Ireland, it is usually accompanied by a
generous amount of salted butter. In New England, it is often served with baked
beans. It also tastes great slathered with some cream cheese.

NOTES:

Sweet Potato Bread

This recipe was quite a surprise for some of the tasters who dislike sweet potatoes
but love this bread. You can use sweet potatoes or yams. I find that garnet yams
seem to work well.

I’ve added marshmallows to this bread because my mother always added
marshmallows to her sweet potato casserole. If you don’t have miniature
marshmallows, you can use regular sized ones that are cut into small pieces. If
you don’t like marshmallows, simply leave them out and add 1 tablespoon more
of sugar for 2 cans or try adding ¼ cup of crushed pineapple.

Cook enough sweet potatoes or yams to produce 1½ cups of peeled and mashed
sweet potatoes or yams. This takes about 2 or 3 potatoes - depending on size. I
recommend boiling them, since that seems to keep them moist. Bring all the
ingredients to room temperature. Then preheat the oven to 350°F. Line the
bottoms of the cans with parchment paper to prevent the marshmallows from
sticking to the bottoms of the cans. Spray the insides of the cans with a vegetable
oil cooking or baking spray or lightly coat the insides with some extra melted
butter.

Ingredients for 2 cans:

2½ Cups unbleached all-purpose flour ⅔ Teaspoon baking soda ⅔ Teaspoon
baking powder ½ Teaspoon ground cinnamon ½ Teaspoon ground nutmeg
⅔ Teaspoon salt

1⅔ Cups sugar

13 Tablespoons (1 stick plus 5 Tablespoons) unsalted butter

3 Eggs

1½ Cups cooked and mashed sweet potatoes (or yams) ⅔ Teaspoon vanilla 1
Cup miniature marshmallows

Instructions:

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon,
nutmeg, and salt. Set aside. In the bowl of the mixer, beat together the sugar and
butter until light and fluffy. Add the eggs (one at a time), the potatoes, and then
the vanilla. Then gradually add the flour mixture to the rest of the ingredients
and mix until the batter is blended smoothly together. With a wooden spoon,
mix in the marshmallows by hand. 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 75 to 80 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. Remove the parchment
paper. Turn the breads so they are top side up and place them on a rack to cool.

This bread can stand on it’s own, but can be served warm or cold with some
butter or ice cream.

NOTES:

More Quick Bread Photos

Banana Bread

Cornbread

Date Nut Bread
Gingerbread

Pumpkin Bread - the bread that began the idea for this book

Rocky Mountain Brown Bread

Yeast Breads

Bulgarian Yogurt Bread With Raisins

This recipe gets it’s name from the country of origin, but also from the kind of
yogurt it uses in the bread. Bulgarian yogurt is similar to the yogurt we are all
familiar with, but is thinner in consistency and has a slightly more sour taste. In
Bulgaria, it is sometimes referred to as sour milk. The use of the name
“Bulgarian” is also a tribute to my good friend Lueb Popoff, a former chef and
valued advisor for this book. Yogurt breads seem to be divided into two
categories - those that use baking powder and or baking soda and those that use
yeast as a leavening agent. For this recipe, I chose yeast.

Bring all the ingredients to room temperature. Don’t forget to take the graham
flour or wheat flour out of the refrigerator, if that is where you have it stored.
Wait to preheat the oven until the first rising of the dough is complete. Then
preheat the oven to 375°F. After you have turned on the oven, spray the insides
of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

1 Packet active dry yeast (2¼ Teaspoons) ¼ Teaspoon sugar

2 Ounces warm water (105° to 115°F) 1 Cup graham flour or whole wheat flour 2
Cups unbleached bread flour (plus extra for kneading) 1 Teaspoon salt

1 Cup Bulgarian yogurt (warm to 100° to 110°F) 2 Tablespoons honey (warm to
100° to 110°F) 2 Tablespoons vegetable oil (plus extra for bowl) 1 Cup raisins

Instructions:

Mix the yeast and sugar in the warm water and let stand for 5 to 10 minutes,
forming a thick foam on top. If the foam does not form, discard and start again,
because your yeast may have been bad or outdated, or your water may have been
too hot or too cold. In the bowl of the mixer, whisk together the flours and salt
until blended together. Using the blade on the mixer, mix in the yeast. In a small
bowl, pan, or measuring cup, mix together the yogurt and honey and warm to
100° to 110°F. Slowly add it to the flour mixture in the mixer bowl. Finally add
the oil and the raisins.

Switch to the dough hook on the mixer and knead the dough on slow speed for
about 6 minutes. Or, knead the dough by hand on a floured, flat surface. Add a
little extra bread flour if the dough is too sticky and won’t pull away from the
sides of the mixing bowl or sticks to the surface on which you are doing the
kneading. When doing so, add the flour one tablespoonful at a time. After the
kneading is complete, transfer the dough to a well oiled large bowl, turning it
over to coat all sides with the oil. Cover the bowl with plastic wrap and place in a
warm (but not hot) place. Allow the dough to rise for about 30 to 40 minutes or
until it has about doubled in volume. Don’t forget to turn on the oven.

Remove the plastic wrap and with lightly floured hands punch the dough down
and place it on a floured, flat surface. Divide the dough into equal parts. The
easiest method is to weigh the dough. By hand, knead each portion of dough for
another 2 minutes and place in the cans. Gently press the dough into the cans.
They will be almost half full. Cover the tops of the cans with plastic wrap and
allow the dough to rise again in a warm place for about 20 to 30 minutes or until
almost doubled in volume. The dough should be about 1 to 1¼ inches from the
top of the can. Remove the plastic wrap and place the cans in the oven.

Bake on the second rack from the bottom of the oven for 35 minutes. After
baking for about 25 minutes, loosely cover the tops of the cans with aluminum
foil to prevent the tops of the breads from becoming too brown. Remove the cans
when done, using oven gloves or pot holders on the hot cans. Discard the
aluminum foil. The temperature in the center of the bread should be about 195°
to 200°F.

Place the cans on a metal rack or trivets and allow the cans 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.

This bread can be sliced thin and is good when spread with a little cream cheese
or butter. It also lends itself well to experimentation by adding a variety of other
things. Common things that are added to yogurt bread are nuts, strawberries,
bananas, blueberries, raspberries, mint, and pumpkin.

If you don’t have Bulgarian yogurt, you may substitute regular or Greek yogurt.
The taste and the baking time may vary slightly.

NOTES:
Bulgarian Yogurt Bread With Raisins

Buttermilk Bread

This bread is a fairly easy yeast bread that has a slight tang to the taste. This
comes from the buttermilk and the added vinegar. I use the same combination of
buttermilk and vinegar to make “sour milk pancakes,” which are my favorite
breakfast food.

Bring all the ingredients to room temperature. Wait to preheat the oven until the
first rising of the dough is complete. Then preheat the oven to 375°F. After you
have turned on the oven, brush the insides of the cans with a little olive oil and
sprinkle the insides of the cans with a little kosher salt.

Ingredients for 2 cans:

1 Packet active dry yeast (2¼ Teaspoons) ¼ Teaspoon sugar

2 Ounces warm water (105° to 115°F) 2⅔ Cups unbleached bread flour (plus
extra for kneading) ½ Teaspoon salt

¼ Teaspoon baking soda 2 Tablespoons honey ⅔ Cup warm buttermilk (not
more than 110°F) 1 Teaspoon white vinegar 2 Tablespoons butter (melted,
but cooled) 1 Egg

(plus olive oil for the bowl)

Instructions:

Mix the yeast and sugar in the warm water and let stand about 5 to 10 minutes,
forming a thick foam on top. If the foam does not form, discard and start again,
because your yeast may have been bad or outdated, or your water may have been
too hot or too cold. In the bowl of a mixer, whisk together the flour, salt, and
baking soda. With a spoon or using the paddle blade on the mixer, stir the honey
and the yeast into the flour mixture and then slowly add the buttermilk. Add the
vinegar, the 2 tablespoons of melted butter, and the egg. Mix until just blended
together.

Switch to the dough hook on the mixer and knead the dough on slow speed for
about 6 minutes. Or, knead the dough by hand on a floured, flat surface. Add a
little extra bread flour if the dough is too sticky and won’t pull away from the
sides of the mixing bowl or sticks to the surface on which you are doing the
kneading. When doing so, add the flour one tablespoonful at a time. After the
kneading is completed, transfer the dough to a large bowl that is well oiled with
olive oil, turning it over to coat all sides with oil. Cover the bowl with plastic
wrap and place in a warm (but not hot) place. Allow the dough to rise for 25 to
35 minutes or until it has about doubled in volume. Don’t forget to turn on the
oven.

Remove the plastic wrap and with lightly floured hands punch the dough down
and place on a floured, flat surface. Divide into equal parts. The easiest method is
to weigh the dough. By hand, knead each portion of dough for another 2 minutes
and place in the cans. Gently press the dough into the cans. They will be less than
half full. Cover the tops of the cans with plastic wrap and allow the dough to rise
again in a warm place for about 25 to 30 minutes or until not quite doubled in
volume. The dough should be about 1¼ to 1½ inches from the top of the can.
Remove the plastic wrap and place the cans in the oven.

Bake on the second rack from the bottom of the oven for 35 minutes. After
baking for about 20 minutes, loosely cover the tops of the cans with aluminum
foil to prevent the tops of the breads from becoming too brown. Remove the cans
when done, using oven gloves or pot holders on the hot cans.

Discard the aluminum foil. The temperature in the center of the bread should be
about 195° to 200°F. 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 a little thicker when warm or wait until cooled. This is a nice light bread
that goes well with almost everything. It makes a great grilled cheese sandwich or
rocky mountain toast. It also makes a good turkey sandwich.

NOTES:
Buttermilk Bread Sandwich