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

NOTES:
Raisin-Cinnamon Bread

Rye Bread

This is a light rye bread and is great for small sandwiches. Many good rye breads
are made with “starters” or “sponges” that may take overnight or several days to
produce. In keeping with my idea of making things simple, I tried to come up
with a rye that wasn’t so complicated to prepare. It may not match those great
deli or bakery breads, but I think you will like it. One of my tasters tried this
recipe in a bread machine and was happy with the result.

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) 1 Cup rye flour

2 Cups unbleached bread flour (plus extra for kneading) 1 Tablespoon caraway
seeds (plus extra for the cans and tops) 1 Teaspoon salt

1 Tablespoon packed dark brown sugar 1 Tablespoon mild flavor molasses 1 Cup
slightly warm buttermilk (not more than 115 degrees) 2 Tablespoons
vegetable oil (plus extra for the bowl) Kosher salt for the tops

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because your yeast may have been bad or outdated, or your water may have been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, caraway,
salt, and brown sugar. With a spoon or using the mixer blade, stir the molasses
and then the yeast into the flour mixture. Next add the buttermilk and the two
tablespoons of vegetable oil. Mix until blended together.

Switch to the dough hook on the mixer and slowly 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 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 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 well-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 not quite half full. Cover the tops of the cans with plastic wrap and
allow the dough to rise again in a warm place for about 30 minutes or until not
quite doubled in volume. The dough should be about 1 to 1¼ inches from the
tops of the cans. Remove the plastic wrap and sprinkle a few caraway seeds and
kosher salt on the tops of the dough. 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. The temperature in
the center of the bread should be about 195° to 200°F. 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.

Rye bread just screams “deli”. It is great with almost any deli meats, salami,
bologna, cheeses, or a little butter or just plain. It also makes a great hamburger
bun and I like to use it to make Reuben sandwiches. If you wish a little more
flavor, try slightly increasing the amount of the caraway seeds.

NOTES:
Rye Bread Reuben Sandwich

Sun Dried Tomato and Basil Bread

The taste of tomatoes with basil is a natural. This bread takes a little extra
preparation, but is not difficult.

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:

½ Cup sun dried tomatoes (generous) 1 Cup boiling water

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

½ Cup (4 Ounces) warm water (105° to 115°F) 1 Cup unbleached whole wheat
flour 2 Cups unbleached bread flour (+ extra for kneading) 1 Teaspoon
kosher salt 1 Tablespoon dried basil 2 Tablespoons olive oil (plus extra for
the bowl) 1 Egg

½ Cup warm buttermilk (90° to 100°F)

Instructions:

Pour the 1 cup of boiling water over the sun dried tomatoes and let cool. Mix the
sugar and yeast in the ½ cup 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. In the bowl of the mixer, whisk together the flours, salt, and
basil. Pour off the water from the tomatoes and save it. Chop the tomatoes into
small pieces. Using the mixer blade on the mixer, add the yeast mixture and then
the oil, egg, and then the buttermilk. Finally, add the chopped tomatoes. If the
dough appears to be a little dry, add some of the water from the tomatoes - one
tablespoon at a time.

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. 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 30 to 35 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 only fill the cans a little less than half full. Cover the cans with
plastic wrap and allow the dough to rise again in a warm place for 20 to 25
minutes or until not quite doubled in volume. Remove the plastic wrap and place
the cans in the oven.

Bake on the second rack from the bottom of the oven for 30 to 35 minutes. After
baking 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. The temperature in
the center of the bread should be about 195° to 200°F. 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 is a light textured bread that goes great with soups or stews or for making
sandwiches. It also goes well with most kinds of cheese.

NOTES:
Sun Dried Tomato and Basil Bread

Wheat Bread

This yeast bread is a light wheat bread. It is not completely whole wheat, since it
uses half whole wheat and half all-purpose flour, but has a pleasing taste and
texture. It uses Rapid-Rise yeast.

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 oil
cooking or baking spray.

Ingredients for 2 cans

1½ Cups whole wheat flour 2½ Tablespoons unsalted butter (cut in bits) 1½
Cups unbleached all-purpose flour (plus extra for kneading) Plus vegetable
oil for the bowl 1½ Teaspoons salt

1 Packet Rapid-Rise yeast (2¼ Teaspoons) 2½ Tablespoons honey

10 Ounces warm water (105° to 115° F.)

Instructions:

Measure the whole wheat flour into a large bowl and cut in the bits of butter with
a pastry blender or fork until the butter is well distributed. Add the all-purpose
flour, salt, and yeast and whisk until blended together. Transfer to the mixer
bowl. Using the mixer blade blend in the honey and warm water.

Switch to the dough hook on the mixer and knead the dough on slow speed for
about 4 minutes. Or, knead 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. 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 35 to 45 minutes or until it has 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 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 25 to 30
minutes or until almost doubled in volume. The dough will 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 30 minutes. When
done, the internal temperature should be about 190° to 195°F. 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 is great by itself and is really good when warm and spread with a little
butter, cheese, or your favorite jam. Slice with a serrated knife. It is also great for
sandwiches or sliced in thick circles for use as a hamburger bun.

NOTES:

Wheat Bread

Wheat Bread Burger

Wheat Bread fresh from the oven

Frostings Or Toppings

The quantities for the frostings or toppings should be more than enough to use
for 2 cakes, depending on how you cut the cakes and how heavily you use them.
If you have a favorite frosting or icing that you would like to use, know that the
amount it takes to frost a 2 layer 8 inch cake should be sufficient to frost 2 cakes
from the cans and maybe have a little left over.

Chocolate Frosting

5 Ounces semi-sweet chocolate (chopped) ¼ Cup milk 5 Tablespoons butter
(softened) 3⅓ Cups confectioners sugar (sifted) Melt the chocolate in the
milk in a double boiler or saucepan. Remove from the heat and stir in the
butter. When the butter has melted, slowly stir in the sugar until smooth.

Chocolate Sauce

¼ Cup heavy cream ¼ Cup milk

2 Tablespoons sugar 2 Tablespoons butter 4 Ounces semi-sweet chocolate (finely
chopped) Pinch of salt 1 Teaspoon vanilla In a heavy pot, heat the cream,
milk, sugar, and butter until just beginning to boil. Turn off the heat and add
the chocolate, salt, and vanilla. Stir continuously until you have a smooth
sauce. Let cool and drizzle over the cake as desired. Store in the refrigerator.
When cold the sauce will obtain an almost fudge like consistency. To restore
to a more sauce like condition, simply warm slightly or microwave for a short
time.

Cream Cheese Frosting

8 Ounces cream cheese (room temperature) 6 Tablespoons butter (softened) 1
Teaspoonful vanilla extract 2 Cups confectioners sugar (sifted) Beat the
cream cheese, butter, and vanilla until well blended. Slowly beat in the sugar
until the frosting is smooth. This frosting is very versatile, you can add lemon
or orange zest, lemon or orange extract, almond extract, cinnamon or other
spices and end up with a variety of flavors. Cream cheese frosting or cake
with the frosting should be refrigerated within 2 hours of preparation.

Lemon Glaze

1½ Cups confectioners sugar
3 Tablespoons fresh lemon juice

Mix the sugar and lemon juice together thoroughly until the glaze has the
consistency of heavy syrup or honey. Drizzle over the cake.

Peanut Butter Frosting

8 Tablespoons butter (one stick) softened 1 Cup smooth peanut butter ½
Teaspoon vanilla extract 2 Cups confectioners sugar (sifted) 1 Tablespoon
milk (more if needed) Beat the butter and peanut butter together and add the
vanilla. Gradually add the sugar until blended together. Then add the milk
and beat until fluffy.

Raspberry Syrup

⅔ Cup sugar 1 Cup water 1 Package (10 ounces) frozen raspberries ½ Teaspoon
lemon juice Boil the sugar and water for about 10 or 15 minutes, stirring to
dissolve the sugar. Add the frozen raspberries and lemon juice, bring to a boil
and boil slowly for another 15 minutes. Put thru a strainer to remove the
seeds. Refrigerate when cooled.

White All-Purpose Frosting

2 Cups confectioners sugar (sifted)
2 Tablespoons milk
2 Tablespoons heavy cream
1 Teaspoon vanilla, almond, or orange extract

Blend all the ingredients together until smooth. Choose which flavor to enhance
your cake.

Table of Common Measurements and
Abbreviations

Liquid Measure

Butter

Common Abbreviations

Teaspoon = t = t. = Tsp = Tsp.
Tablespoon = T = T. = Tbsp = Tbsp.
Packet = Pkt.
Ounce(s) = Oz = Oz. = oz = oz.
Degrees Fahrenheit = °F

HOW TO ORDER BOOKS AND CANS

Anodized aluminum cans (as mentioned in the book) or books with cans may be
ordered from:

The Coffee Can Baking Company
P. O. Box 18524

Boulder, Colorado
80308

www.coffeecanbaking.com

Index

A
About the recipes, 6
Abbreviations, 104
Altitude, 6
Apple Cake, 14
Applesauce Cake, 15, 48

B
Baker’s Chocolate, 9
Baking powder, 10
Baking soda, 10
Baking times, 7
Banana Bread, 54, 67
Beer Cheese Bread, 55–56
Blackberry Banana Bread, 57
Blueberry Coffee Cake, 16, 48
Breads-storing, 8
Brown Bread, 64–65
Bulgarian Yogurt Bread With Raisins, 72–73
Butter, 9
Buttermilk, 11
Buttermilk Bread, 74–75

C
Cakes, 13–51
Carrot Cake, 17, 49
Challah, 76–77
Chocolate, 9
Chocolate Frosting, 102
Chocolate Sauce, 102
Chocolate Tower Cake, 18–19
Chocolate Zucchini Cake, 20–21
Chocolate, 9
Cocoa powder, 9

Dutch processed, 9
Coconut Macaroon Cake, 22
Coffee, 9
Coffee Cans

caring for, 5
history of, 5
ordering, 105
preparing, 5
Coffee Coffee Cake, 23–24
Convection oven, 7
Cornbread, 58, 67
Cornmeal, 9
Cottage Cheese, 9
Cranberry Nut Cake, 25–26
Cream Cheese Frosting, 102

D
Date Nut Bread, 59, 68
Dilly Bread, 78–79
Double Olive Bread, 80–81

E
Eggs, 9–10

beating whites, 10
separating, 10
Equipment, 6

F
Flour
All-purpose, 10

Bread, 10
Cake, 10
Graham, 10
Oat, 10
Rye, 10
Whole wheat, 10
Four Flour Bread, 82–83
Frostings or Toppings, 102–103
Fruits, 10

G
Gingerbread, 60, 68
Glaze (lemon), 102

H
Herb and Green Onion Bread, 84–85
Honey, 10
Honey Cake, 27, 49

I
Ingredients, 9–12

J
Jalapeño and Red Pepper Cheese Bread, 86–87

L
Leavening agents

baking powder, 10
baking soda, 10
eggs, 10
yeast, 10–11
Lemon Glaze, 102
Lemon Poppy Seed Cake, 28, 50

M
Mango Bread, 61–62
Maple syrup, 11
Marble Cake, 29–30
Measuring ingredients, 7
Milk, 11
Mixing ingredients, 7
Molasses, 11

N
Nutty-Chocolate Chip Cake, 31
Nuts, 10

O
Oatmeal-Raisin Bread, 88–89
Oils, 11
Orange Cake 32
Orange Rum Cake, 33
Organics, 11

P
PBJ Cake, 34–35
Peach Cake, 36–37
Peanut Butter-Chocolate Chip Cake, 38
Peanut Butter Frosting, 103
Pear and Ginger Cake, 39, 50
Pineapple Pecan Cake, 40
Potato Bread, 90–91
Pound Cake, 41, 51
Preparation times, 6
Preparing the cans for baking, 5
Pumpernickel Bread, 92–93
Pumpkin Bread, 63, 69

Q
Quick breads, 53–69

R
Raisin-Cinnamon Bread, 94–95
Raspberry-Chocolate Coffee Cake, 42–43
Raspberry Syrup, 103
Removing and cooling the cakes or breads, 8
Rocky Mountain Brown Bread, 64–65, 69
Rotating the cans, 7
Rye Bread, 96–97

S
Salt,
kosher, 11

table, 11
Sour cream, 12
Sour Cream Cinnamon Nut Swirl Cake, 44–45
Spice Cake, 46
Spices, 12
Storing cakes & breads, 8
Sugar,
brown, 12
confectioners, 12
granulated, 12
Sun Dried Tomato and Basil Bread, 98–99
Sweet Potato Bread 66

T
Table of common measurements, 104
Table of abbreviations, 104
Temperatures, 7
Testing for doneness, 8

U
Using recipes in standard cake or bread pans, 6

V
Vanilla extract, 12
Vegetables, 10

W
Wheat Bread, 100–101
White All-Purpose Frosting, 103
White Chocolate and Apricot Cake, 47, 51