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

Challah

Challah is the traditional bread served on the Jewish Sabbath and on most Jewish
holidays. It is often slightly sweet. It is usually braided and baked on a baking
sheet, but is also sometimes baked in a loaf pan. The braided loaves are often
broken apart, as opposed to being sliced. I thought it would be interesting to see
how it would come out in the cans.

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 vegetable oil
and sprinkle the insides of the cans lightly with some of the poppy seeds listed
below the the glaze.

Ingredients for 2 cans:

2 Teaspoons active dry yeast ¼ Teaspoon sugar 2 Ounces warm water (105° to
115°F) 1½ Cups unbleached all-purpose flour 2⅓ Cups unbleached bread
flour (plus extra for kneading) 1 Teaspoon salt 2 Tablespoons vegetable oil
(plus extra for bowl) 2 Eggs

6 Tablespoons honey ⅔ Cup water (warmed to 80° to 85°F)

For the glaze on the tops of the breads.

1 Egg white
Pinch of salt
1 Teaspoon water

2 Teaspoons poppy seeds (for sprinkling inside cans and on tops of doughs)

Instructions:

Mix the yeast and sugar in the 2 ounces of 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start again, because your yeast may have been bad or outdated, or your water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 a bowl, whisk together the flours and salt.
Set aside. In the bowl of the mixer, blend together the oil, eggs, honey and water.
Add the yeast and then slowly add the flour mixture.

Switch to the dough hook on the mixer and knead the dough on slow speed for
about 8 minutes. Or, knead the dough by hand on a floured, flat surface. Add a
little extra 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. This dough should
remain slightly sticky. Transfer the dough to a well oiled bowl, 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 about 35 to 45 minutes or until it has
about doubled in volume. Don’t forget to turn on the oven.

Remove the plastic wrap. With lightly floured hands, punch the dough down and
remove it from the bowl to a lightly floured surface. Divide the dough into equal
parts. The easiest method is to weigh the dough. Dust each portion with a little
flour and by hand, knead each dough for another 2 minutes and place in the
cans. Gently push the dough down into the cans. They will be about half full.
Cover the tops of the cans with plastic wrap and allow the dough to rise again in
a warm place for about 35 minutes or until not quite doubled in volume. The
dough should be about 1¼ to 1½ inches from the top of the cans. Remove the
plastic wrap. Beat the egg white, teaspoon of water, and pinch of salt together
and with this mixture, brush the tops of the breads. Then sprinkle lightly with
some of the poppy seeds. Place the cans in the oven.

Bake on the second rack from the bottom of the oven for 35 minutes. After 20
minutes, loosely cover the tops of the cans with aluminum foil to prevent the
tops of the breads from becoming too brown. This bread will rise above the top
of the cans, but shouldn’t overflow. 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. If you have trouble getting these breads out of the
cans, carefully run a thin spatula or dinner knife between the breads and cans.

You can slice this bread when still warm with a serrated knife. This bread tastes
good with butter, cream cheese, jam, or when used to make a sandwich with cold
cuts. It goes well with smoked salmon and it also makes a light french toast.

NOTES:
Challah

Dilly Bread

When my friend’s brother heard about the book I was working on, he said: “You
have to have Dilly Bread in there.” I had never heard of Dilly Bread, but the
name Dilly was so silly that it appealed to me. In researching recipes, I found that
the bread is often just called Dill Bread and one of the common ingredients
seems to be cottage cheese.

Bring all the ingredients to room temperature. Wait to preheat the oven until the
second rising of the dough is beginning. Then preheat the oven to 350°F. After
you have turned on the oven, brush the insides of the cans lightly with olive oil
and sprinkle a little bit of kosher salt or sea salt on the insides of the cans.

Ingredients for 2 cans:

1 Packet active dry yeast (2¼ Teaspoons) ½ Cup warm water (105° to 115°F) ½
Teaspoon sugar

1 Cup unbleached bread flour 1⅔ Cups unbleached all-purpose flour (plus extra
for kneading) ½ Teaspoon baking powder 1 Teaspoon salt

1 Tablespoon dry or 3 Tablespoons fresh dill weed 2 Tablespoons finely chopped
fresh onion (or 1 Tablespoon dried) 1 Tablespoon honey

1 Egg

1 Cup cottage cheese (Plus olive oil for the bowl)

Instructions:

Mix the sugar and yeast 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 meantime, in the bowl of the mixer or large bowl,
whisk together the flours, baking powder, salt, dill, and onion. Using a spoon,
mix in the yeast, honey, and then the egg and the cottage cheese. Mix by hand or
slowly in the mixer until just combined.

Switch to the dough hook on the mixer and knead the dough on slow speed for
about 10 minutes. Or, knead the dough by hand on a floured flat surface. Add a
little extra all-purpose 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. This is a
heavy dough and should remain slightly sticky. Place the dough in a bowl well
oiled with olive oil and turn it so that all sides are coated with 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 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 push the dough down into the cans. The dough
should only fill the cans a little less than halfway. 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 until almost doubled again in volume. The dough should be about 1¼ to
1½ inches from the tops of the cans. When the dough has risen, remove the
plastic wrap and place the cans in the oven.

Bake on the second rack from the bottom of the oven for 35 to 40 minutes. The
bread will rise nicely above the tops of the cans. Remove the cans when done,
using oven gloves or pot holders on the hot cans. Place them on metal racks 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 is best served warm the first day or reheated or toasted the second
day, especially with some butter or cheese. It makes a great sandwich and goes
well with salads. You can substitute dill seeds for the dill weed, if you wish.
Before you put the cans in the oven, you can also sprinkle the tops with a little
kosher salt, and some of the dill weed or dill seed. If you are not fond of onions,
simply leave them out.

NOTES:
Dilly Bread

Double Olive Bread

I love all kinds of olives, but in this bread I used a combination of green olives
and Kalamata olives (also spelled Calamata). You can really use any kind of
pitted olives that you enjoy. Make sure that there are no pits or pieces of pits in
the ones that you add. Olives stuffed with red peppers give a bit of color to the
bread.

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.

Ingredients for 2 cans:

2 Teaspoons active dry yeast ¼ Teaspoon sugar

2 Ounces warm water (105° to 115°F) 1 Cup rye flour

2 Cups unbleached bread flour (plus extra for kneading) 1 Teaspoon kosher salt
1 Tablespoon packed light brown sugar 1 Cup warm buttermilk (100° to
110°F) 2 Tablespoons olive oil (plus extra for bowl) ½ Cup chopped and
pitted green olives ½ Cup chopped and pitted Kalamata olives

Instructions:

Mix the sugar and yeast 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 flours, salt, and
brown sugar. With a spoon or using the mixer blade, stir the yeast mixture into
the flour mixture and then add the buttermilk, the two tablespoons of olive oil
and then the olives. Mix until blended together.

Switch to the dough hook on the mixer and knead the dough on slow speed for
about 6 to 8 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 large bowl that has been well oiled
with extra olive oil, 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 35 to 45 minutes or until 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 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 push the dough down into the cans. They
will probably be a little 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 20 to 30
minutes or until not quite doubled in volume. The dough should be about 1¼ to
1½ inches from the tops of the cans. 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, cover the tops of the cans lightly 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 when cooled. If your olives are really salty, reduce the salt in the recipe by
half. I like this bread just plain, but it is also great with deli meats and cheeses. A
nice addition to this bread is to add a little finely chopped fresh rosemary to the
batter. The bread makes a great grilled cheese, grilled cheese and tomato, or
bologna and cheese sandwich.

NOTES:
Double Olive Bread Sandwich

Four Flour Bread

I thought that oat flour mixed with other flours might make an interesting
addition to the yeast breads in this book. I ended up with four flours. You can
experiment with this bread by substituting different flours for the ones in this
recipe. The presence of the all-purpose flour, however, will help the bread to rise
properly. Using different flours will change the taste and texture as well as the
rising and baking times.

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 vegetable 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

¼ Cup (2 Ounces) warm water (105° to 115°F) 1½ Cups unbleached all-purpose
flour (plus extra for kneading) 2 Tablespoons mild molasses ½ Cup oat flour

½ Cup rye flour

½ Cup whole wheat flour 1 Teaspoon salt

2 Tablespoons vegetable oil (plus extra for bowl) 1 Cup slightly warm milk (95°
to 105°F)

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 the mixer, whisk together the flours and the
salt. To the flours in the mixer bowl, add in the yeast, vegetable oil, and molasses.
Then add the warm milk.

Switch to the dough hook on the mixer and knead the dough on slow speed for
about 8 minutes. Or, knead the dough by hand on a floured, flat surface. Add a
little extra all-purpose 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. The dough
should remain slightly sticky. 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 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 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 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 20 to 25 minutes or until almost
doubled in volume. The dough should be about 1¼ to 1½ inches from the tops of
the cans. 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, cover the tops of the cans loosely with pieces of
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 190° to 195°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.

This is a nice light bread to have with any meal, with soups or stews and is great
for making sandwiches.

NOTES:
Four Flour Bread Sandwich

Herb and Green Onion Bread

Although I call this Herb and Green Onion Bread, you can really make this bread
into almost anything you want by using different herbs, leaving out the onions,
adding more onions, using shallots or garlic, or adding some cheese.

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. You can also chop the
onions and mince the parsley when you begin, so that they will be ready to mix
into the dough.

Ingredients for 2 cans:

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

¼ Cup (2 Ounces) warm water (105° to 115°F) 1 Cup rye flour

1 Cup whole wheat flour 1 Cup unbleached bread flour (plus extra for kneading)
1 Teaspoon salt

1 Teaspoon dried oregano 1 Teaspoon dried basil

½ Teaspoon ground black pepper 2 Tablespoons honey

1 Cup slightly warm milk (not more then 115°F) 2 Tablespoons olive oil (plus
extra for bowl) ½ Cup chopped green onion (both green and white parts) ¼
Cup minced fresh parsley

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 flours, salt,
oregano, basil and black pepper. With a spoon or using the mixer blade, stir in
the honey first, then the yeast into the flour mixture. Next, add the milk and the
two tablespoons of olive oil and finally the chopped green onion and parsley.
Mix until 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. This dough
should be just a little sticky. After the kneading is complete, transfer the dough to
a large bowl that has been well oiled with the extra 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 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 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 push the dough down 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 not quite
doubled in volume. The dough should be about 1 to 1½ inches from the tops of
the cans. 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, cover the tops of the cans with pieces of 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 when cooled.

This is a savory bread that makes great sandwiches and goes well with almost
anything, especially soups and stews, as well as with cheeses and cold cuts. It also
goes very well with smoked salmon and tuna salad.

NOTES:
Herb and Green Onion Bread

Jalapeño and Red Pepper Cheese Bread

People who like a little spice or heat in their bread should like this recipe. The red
pepper adds some color and goes well with the jalapeño. The corn meal gives it a
little bit of a hearty texture.

Bring all the ingredients to room temperature, except for the cheese. Leave the
cheese in the refrigerator until you are ready to grate it and add it to the other
ingredients. 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:

¼ Cup jalapeño peppers (diced in very small pieces) ⅔ Cup red bell peppers
(diced in small to medium size pieces) 2½ Cups unbleached bread flour (plus
extra for kneading) ½ Cup stone ground yellow corn meal (not course
ground) 1 Teaspoon salt

1 Tablespoon sugar

5 Ounces (2 Cups) grated sharp cheddar cheese 2 Teaspoons active dry yeast ¼
Teaspoon sugar

¼ Cup (2 Ounces) warm water (105° to 115°F) 2 Tablespoons olive oil (plus
extra for the bowl) ¾ Cup + 2 Tablespoons milk

Instructions:

Remove the cores, ribs, and seeds from the peppers. Dice them and set them
aside. Caution: Always wash your hands thoroughly after handling the jalapeño
peppers and especially avoid touching your face or eyes. In the bowl of the of the
mixer, whisk together the flour, corn meal, salt, tablespoon of sugar, and the
grated cheddar cheese. Mix the yeast and ¼ teaspoon sugar in the 2 ounces of
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. Using
the mixer blade on the mixer, add the yeast and the olive oil and then gradually
add the milk. Finally, add the jalapeño and red pepper.

Switch to the dough hook of the mixer and knead the dough on slow speed for 6
minutes. Or, knead the dough by hand on a floured, flat surface. If the dough
appears to be too sticky, add extra bread flour one tablespoon at a time. Transfer
the dough to a bowl well oiled with the extra olive oil and turn it so that all sides
are coated with oil. Cover the bowl with plastic wrap and place in a warm (but
not hot) place. Allow the dough to rise about 35 to 45 minutes, or until 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 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 push the dough down into the cans. The
cans should be about half full. Cover the tops of the cans with plastic wrap and
allow the dough to rise again in a warm place for about 15 to 20 minutes or until
not quite doubled again in volume. The dough should be about 1 to 1½ inches
from the tops of the cans. When the dough has risen, remove the plastic wrap
and place the cans in the oven.

Bake on the second rack from the bottom of the oven for 40 minutes. After
baking 25 minutes, cover the tops of the cans loosely with aluminum foil to
prevent the tops of the breads from becoming too brown. This bread will rise up
considerably above the top of the cans, but shouldn’t overflow. 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.

The heat or spiciness of the bread depends on the strength of the jalapeños and
that depends on where they were grown and what time of year they were
harvested. If you like the bread with a little more heat, simply add some extra
jalapeño. I like this bread just plain the way it is, but you can also toast it or top it
with some smoked salmon. It is also great with chili, or soup or stew on a cold
winter night.

NOTES:
Jalapeño and Red Pepper Cheese Bread

Oatmeal-Raisin Bread

This light bread is good alone or for making sandwiches. On this recipe I use
Rapid-Rise yeast; it cuts down the rising time considerably. If you are pressed for
time, you can use Rapid-Rise yeast on other recipes. I normally prefer the active
dry yeast, but on this recipe the quicker yeast seems to work well.

Bring all the ingredients to room temperature. Wait to preheat the oven until the
second rising of the dough begins. Then preheat the oven to 350°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 Cup rolled oats

1 Cup boiling water 2 Tablespoons unsalted butter 2 Tablespoons honey 1
Tablespoon mild molasses 1 Packet (2¼ Teaspoons) rapid-rise yeast ¼
Teaspoon sugar

½ Cup warm water (105° to 115°F) 1½ Cups bread flour (plus extra for
kneading) 1½ Cups whole wheat flour 1½ Teaspoons salt

1 Cup raisins

⅔ Cup warm buttermilk (not more than 115° F) Plus vegetable oil for the bowl

Instructions:

In the bowl of the mixer, mix together the oats, boiling water, butter, honey and
molasses. Let cool to 110° to 115°F. While the oat mixture is cooling down, 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. While the yeast is proofing, whisk together in another bowl
the flours, salt, and raisins. Warm the buttermilk. Add the yeast into the cooled
down mixer bowl, followed by the warm buttermilk. Then gradually add the
flour mixture.

Switch to the dough hook on the mixer and knead the dough on slow speed for
10 minutes. Or, knead 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. The dough should remain slightly
sticky. Transfer the dough to a well oiled large bowl, flipping 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 35 to 45 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 remove from the bowl onto a flat, floured surface. Divide the dough into
equal parts. The easiest method is to weigh the dough. Sprinkle each portion of
dough with a little flour and by hand, knead each one for another 2 minutes and
place in the cans. Gently press the dough down into the cans. Cover the tops of
the cans with plastic wrap and allow the dough to rise again in a warm place for
about 15 minutes until it is about 1 inch from the tops of the cans. Remove the
plastic wrap and place the cans in the oven.

Bake on the second rack from the bottom of the oven for 45 to 50 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.

This bread tastes great with cream cheese, other thinly sliced cheeses, or with a
little bit of jam or preserves. It is also good with sliced meats.

NOTES:
Oatmeal Raisin Bread

Potato Bread

The history of potato bread dates back at least a few centuries, when people
added left over potatoes to their bread or if they didn’t have enough wheat, they
added some potato. Whatever the reason, adding potatoes to bread makes for a
light, interesting bread.

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 Pound russet potatoes (cooked) 1½ Teaspoons active dry yeast ¼ Teaspoon
sugar

2½ Cups unbleached bread flour (plus extra for kneading) ½ Tablespoon sugar
(1½ Teaspoons) 1 Teaspoon salt

1 Tablespoon unsalted butter (melted & cooled) 2 Eggs

¼ Cup (2 ounces) buttermilk (plus olive oil for the bowl)

Instructions:

Peel and cut the potatoes into about one inch size pieces. Place them in a
saucepan and cover with water. Bring to a boil and cook until the potatoes are
cooked through to the point that a skewer or the point of a sharp knife will easily
penetrate the potatoes. Pour off ¼ cup of the potato water and set aside to cool
down to between 105° and 115°F. When the potato water reaches the desired
temperature, add the yeast and the ¼ teaspoon sugar and let stand for about 5 to
10 minutes, forming a thick foam on the 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. Drain the rest of the potatoes into a colander
or strainer and save the rest of the potato water just in case you need to redo the
yeast. When cooled, mash the potatoes until smooth and measure out one
packed cup of the mashed potatoes. Set aside any leftover potatoes for another
use. In a bowl, whisk together the flour, ½ tablespoon of sugar, and salt.

Transfer the mashed potatoes to the mixer bowl and using the mixer blade, add
the melted butter and then the eggs (one at a time). Add the yeast mixture and
then add ½ of the flour mixture, the buttermilk, and the remaining ½ of the
flour.

Switch to the dough hook on the mixer and knead the dough on slow speed for
about 8 minutes. Or knead the dough by hand on a floured, flat surface. 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 - add extra flour, one
tablespoon at a time. Transfer the dough to a bowl coated with olive oil and turn
it over so that all sides are coated with oil. Cover the bowl with plastic wrap and
place in a warm (but not hot) place. Allow the dough to rise for about 30
minutes, or until 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 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 push the dough down into the cans. The
dough should fill the cans a little 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 20
to 25 minutes or until not quite doubled in volume. The dough should be about 1
to 1½ inches from the tops of the cans. Remove the plastic wrap and place the

cans in the oven.

Bake on the second rack from the bottom of the oven for 30 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.

This is a light, softly textured bread with an almost sour dough like taste. Slice
with a serrated knife when still slightly warm and spread with a little soft butter.
It’s also great with meats, cheeses, or drizzled with a little honey and is good
when toasted. It also goes well with soups and salads.

NOTES:
Potato Bread

Pumpernickel Bread

Baking genuine German pumpernickel bread can be a very involved and long
process. American pumpernickel normally uses a different technique and
ingredients to achieve that dark, hearty loaf but it is less involved and a much
shorter process. This recipe has quite a few ingredients and takes a little more
time than some of the recipes in the book, but is a decent substitute for the real
thing.

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.

If your cocoa powder has lumps in it or has been sitting for awhile, push it thru a
strainer or run it thru a sifter until it is powdery. As for the espresso coffee - if
you prefer using the decaf crystals - grind it to a powder after you have measured
it.

Ingredients for 2 cans:

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

3 Ounces warm water (105° to 115°F) 1½ Cups rye flour

1 Cup unbleached bread flour (plus extra for kneading) ⅔ Cup unbleached
whole wheat flour ½ Cup yellow corn meal (not coarse) 1 Tablespoon
caraway seeds 1 Tablespoon kosher salt

⅓ Cup Dutch processed cocoa powder 1 Tablespoon instant espresso coffee
powder (or 2 Tablespoons decaf crystals) 2 Tablespoons balsamic vinegar 2
Tablespoons plus 1 Teaspoon mild molasses 2 Egg yolks

2 Tablespoons vegetable oil (plus extra for the bowl) 1 Cup room temperature
water

Instructions:

Mix the sugar and yeast 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. While the yeast is working, whisk together in the bowl of a
mixer the flours, corn meal, caraway seeds, kosher salt, cocoa powder, and
espresso powder. Using the mixer blade on the mixer, add the vinegar, molasses,
egg yolks, and vegetable oil. Then add the yeast and finally the water. If you don’t
have expresso powder or decaf crystals, use 1 cup of very strong coffee (but not
hot) in place of the final cup of room temperature water. Mix until just blended
together.

Switch to the dough hook of the mixer and knead the dough on slow speed for 9
or 10 minutes. Or, knead the dough by hand on a floured flat surface. 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 - add extra bread flour,
one tablespoon at a time. After the kneading is complete, transfer the dough to a
large bowl that has been well oiled with the extra vegetable oil, 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 an hour 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 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
should be a little more 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 inches from
the tops of the cans. Remove the plastic wrap and place the cans in the oven.

Bake on the second rack from the bottom of the oven for 40 minutes. After
baking 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. The temperature in
the center of the bread should be about 195 to 200 degrees. 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 is best when sliced still slightly warm. Try to use it in the first day or
two. It’s great for making sandwiches and nice with tuna salad or smoked
salmon. It is also good with almost any kind of cheese or just a little butter.

NOTES:
Pumpernickel Bread

Raisin-Cinnamon Bread

This yeast bread requires extra skills and time—but it tastes so good that it is
worth the effort.

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 350°F. After you
have turned on the oven, spray the insides of the cans with a vegetable cooking
or baking spray or brush the insides with melted butter.

Ingredients for 2 cans:

1 Cup raisins

¼ Teaspoon sugar 1½ Teaspoons active dry yeast 4 Ounces warm water (105° to
115°F) ½ Cup warm buttermilk (105° to 115°F) ¼ Cup Sugar

½ Teaspoon salt ½ Teaspoon baking soda 2 Eggs

2⅔ Cups bread flour (plus extra for kneading) 4 Tablespoons (½ stick) unsalted
butter (melted and cooled) 2 Tablespoons melted butter (for coating dough)
½ Cup packed dark brown sugar 1½ Teaspoons ground cinnamon (Plus
vegetable oil for the bowl)

Instructions:

Remove any stems from the raisins and place the raisins in a small cup or bowl.
Cover them with water and set aside until the dough is ready. Mix the ¼
teaspoon of sugar and yeast 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. Transfer the yeast to the bowl of the mixer
and slowly mix in the warm buttermilk, ¼ cup of sugar, salt and baking soda.
Then add the eggs (one at a time). Gradually mix in half the flour, then the 4
tablespoons of melted butter, and the remaining flour.

Remove the hydrated raisins from their cup or bowl into a strainer and gently
shake the excess water from them. Place the raisins on a paper towel or cloth and
gently pat them to remove any remaining water. Add the raisins to the dough in
the mixer and mix until evenly distributed. Switch to the dough hook on the
mixer and knead the dough on slow for 10 minutes. Or, knead the dough by
hand on a floured, flat surface. 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 - add extra flour, one tablespoon at a time. Transfer the dough to a
well oiled bowl, turning the dough to coat all surfaces with the oil. Cover the
bowl with plastic wrap and place in a warm (but not hot) place. Allow the dough
to rise for 40 to 50 minutes or until doubled in volume. Don’t forget to turn on
the oven.

Remove the plastic wrap and with lightly floured hands, punch the dough down.
Remove the dough from the bowl onto a well-floured flat surface. Sprinkle the
dough with a little flour and knead the dough for another 1 or 2 minutes. You
should be able to able to pick up the dough without it sticking. Divide the dough
into equal parts. The easiest way is to simply weigh the dough. With floured
hands or a rolling pin, form each piece of dough into a rectangle that measures
about 3½ to 4 inches wide on the short side and is ½ inch or slightly less in
thickness. Each dough rectangle will be approximately 10 to 12 inches in length.
Brush the dough with the remaining melted butter. Mix the dark brown sugar
with the cinnamon and spread over the buttered dough. Try not to get too much
of the cinnamon and sugar close to the edges. Starting at the narrow side of the
dough rectangle, roll each dough into a log. Pick up each log and gently push one
end of the log into the cans. Cover the cans with small pieces of plastic wrap.

Tired? You’re almost done except for the baking! Allow the dough to rise again
in a warm place for another 30 to 40 minutes until the dough is about 1½ inches
from the tops of the cans.

Remove the plastic wrap from the tops of the cans and place the cans in the oven.

Bake on the second notch from the bottom of the oven for 45 minutes. After 35
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 is best when served still slightly warm out of the oven and when cold,
may be reheated for a short time in a toaster oven or microwave. It is so good
that one taster remarked that it doesn’t need any of the butter that she usually
puts on raisin bread.