Coffee Can Bread

Coffee can bread is fun to make. When you’re looking for a dainty sandwich bread or an easy way to make sandwiches that can be served to children, try this idea.  You can use any bread recipe you’d like.  Pick your favorite, whether it’s whole wheat, oatmeal, rye, or basic white bread.  The photo above shows loaves from regular bread pans as well as coffee can loaves.

Mix up the dough and let it rise.  Then, instead of putting the dough into bread pans, use metal coffee cans for your pans.

Make sure you grease the pans well inside.  Put the dough into the coffee can, filling about one-fourth of the can. See this photo below.

Allow the bread to rise as you normally would, until the dough fills about half of the can.  (The angle of the photo makes it harder to see how high the dough has raised at this point.)  I grant you the inside of the can looks dirty, but it’s just where the dough is sticking on the inside from a previous batch.  I wipe out the pans instead of washing them each time, because it make for less sticking to the insides of the pan.

Bake the coffee cans in the oven at the temperature specified in your recipe.

Remove from oven and brush the tops with butter.   When cool enough, slice the bread for sandwiches.  It works great toasted as well.  Enjoy!

 

Easy Homemade Butterhorns

These easy homemade butterhorn rolls  are a delight to serve.  You can make them ahead of time and freeze them. Place them on a tray about three hours before you want to serve them, and let them rise as they thaw.  I got this recipe from my sister Loretta years ago, and sometimes I only make half a batch.  Most times, I make the entire batch and have some to store in the freezer.

For this recipe, you’ll need butter and margarine or shortening, sugar, salt, yeast, water, eggs, milk, and bread flour. I’m showing a chart here for the recipe and a half-recipe.  I prefer the whole recipe because I like having extra ones in the freezer for later use.

64 Rolls 32 Rolls
3 cups milk 1 1/2 cups milk
1 ½ cups sugar ¾ cup sugar
1 Tbsp. salt 1 ½ tsp. salt
½ cup water ¼ cup water
¾ cup butter 6 Tbsp butter
¾ cup margarine or shortening 6 Tbsp margarine or shortening
 8 medium eggs 4 medium eggs
   13 1/2 Cups bread flour   6 3/4   Cups bread flour

Mix your dough, then divide into 8 sections.  Roll each section into a circle, then brush the circle with melted butter or margarine.  Using a pizza cutter (or a knife), cut into 8 pie-shaped wedges.

Beginning at the wide end, roll each wedge, leaving the end on the bottom.

Place the butterhorns onto a greased tray, and let them rise until double.

Place close together if you are freezing the unbaked butterhorns. If you are baking the rolls, leave more space between each roll.

To freeze, put the butterhorns onto a tray and place in freezer for several hours.  Then place the rolls into a freezer bag and put into the freezer.  These are great for a Sunday lunch.  Allow the rolls to thaw and rise while you are in church.  They will be ready to pop into the oven when you get home.

Easy Homemade Butterhorns
Author: 
Recipe type: Yeast Rolls
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 64 4olls
 
An easy yeast butterhorn recipe. Make ahead and freeze for later, or bake the day you mix them.
Ingredients
  • 3 cups milk
  • ¾ cup margarine or butter
  • ¾ cup shortening
  • 1½ cups sugar
  • 8 medium eggs
  • 1 Tbsp. salt
  • ½ cup water
  • 6 level Tbsp. yeast
  • 13½ cups bread flour
  • Melted margarine or butter
Instructions
  1. Warm milk - do not boil.
  2. Dissolve yeast in warm water and milk with some of the sugar.
  3. Add shortening, butter, and the rest of the sugar.
  4. Add about 2 cups of flour and mix well.
  5. Add eggs and mix.
  6. Add the rest of the flour, a little at a time.
  7. Knead by hand or with mixer for 5-10 minutes
  8. Let dough rest for a few minutes, then divide into 8 pieces.
  9. On a floured surface, roll each piece into a circle.
  10. Brush the circle with melted margarine
  11. Using a pizza cutter (or a knife) cut into 8 pieces (like you would cut a pie)
  12. Beginning at the wide end, roll each piece up to the narrow end
  13. Make sure the end is on the bottom
  14. Place onto a greased tray and brush with melted butter or margarine.
  15. Let rise until double
  16. Bake in 350-375 oven for 14 minutes.

I do like my pizza cutter.  It gets used for a lot more than just slicing pizza.  Amazon has free shipping, too.

Oatmeal Bread

Hands down, this oatmeal bread is my husband’s favorite homemade bread.  I got the recipe from his aunt Sue, who got it from her sister Edna. I’ve seen oatmeal bread recipes in many cookbooks over the years, so I don’t know from where it originated.  I don’t make it as often as I make other bread, so every once in a while Dave has to remind me that this is his favorite, and he wonders when I’m going to make the oatmeal bread again.  That’s what happened the other week after I had made the rye-wheat bread.  He let me know he’d really appreciate having some of his favorite bread.  Lucky man, he got to eat it fresh out of the oven the next day for supper.

In addition to oatmeal (and you can use regular or minute, despite the fact that the recipe calls for minute oatmeal), you’ll need brown sugar, margarine (I use butter), salt, sugar, and water.

Mix your dry ingredients together first.

oatmeal, sugar, and butter

Add boiling water and stir until it is all dissolved.

oatmeal with hot water

Once the mixture has cooled to lukewarm, add yeast dissolved in warm water.  Next, add flour until the dough is the right consistency.  Put the dough into a greased bowl and let it rise until double.

 

Punch the dough down and let it rise again.  Then put the dough into pans.  This recipe makes two loaves.

Prick the loaves with a fork.  This helps the air escape and keeps the bread from developing bubbles in the crust. In our Pennsylvania dutch language, the word we use is gix (it rhymes with fix.)  So you can gix the dough or prick it.  (It’s the same thing.)

Let it rise until double and then bake at 350 for 30 minutes.

Once you remove the bread from the oven, brush the tops with margarine, butter, vegetable oil, or Crisco.  It gives the crust a nice glow and softens the texture.

Oatmeal Bread
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
A homemade bread with a slight oatmeal flavor and texture. This recipe makes two loaves.
Ingredients
  • ½ cup brown sugar
  • 2 Tbsp. butter or margarine
  • 1 cup oatmeal
  • 2 cups boiling water
  • 1 Tbsp yeast
  • ½ cup warm water
  • 5 cups bread flour
Instructions
  1. Put brown sugar, butter and oatmeal into a bowl
  2. Pour boiling water over the mixture and stir until well-mixed
  3. Let cool to lukewarm
  4. Dissolve yeast in warm water
  5. Add yeast mixture to oatmeal mixture
  6. Add 5 cups bread flour
  7. Place in greased bowl and let rise until double
  8. Punch down and let rise again
  9. Punch down and then make into loaves
  10. Prick through the loaves with a fork
  11. Let rise until double (about an hour)
  12. Bake at 350 for 30 minutes or until done

 

I have both a Kitchen Aid and a Bosch mixer.

Homemade Rye Wheat Bread

rye baking in oven

This recipe produces a moist, rich bread.  In addition to rye, wheat and white flour, you will need eggs, instant potatoes, margarine (or butter), milk, salt, sugar and yeast.

Don’t panic because of the ingredients.  It’s still an easy recipe.

You’ll dissolve the yeast in warm water, then mix the dry ingredients together.  Add the melted margarine (or butter) and milk to the yeast mixture and all the dry ingredients to the wet mixture.

For this recipe, you only need 1 Tablespoon of yeast.  I sometimes add a little more if I’m in a hurry to get the bread rising.  For bread with yeast flour, one thing you want to do is make certain that you don’t add too much flour.  Add a little at a time until it is mixed in well.  You’ll want this dough to be a tad on the sticky side.

rye in bowl

Put the dough into a greased bowl and let it rise three times.

ready for the first punch!

You punch it down the first time and let it rise again.  After you put the bread into loaf pans, you let it rise again.

rye in pans no pricks

I always prick my loaves with a fork; it  helps the air escape and keeps the tops from developing bubbles or cracking.

rye rising in pans 2

Let the loaves rise and then put into a pre-heated oven.  The temperature is 425 and you only need to bake it for 25 minutes.  Remember that the wheat and rye will make it look darker, so you don’t need to think it’s getting too dark.

This bread is excellent for toast or for grilled cheese sandwiches.  It’s a moist bread and  not as dry as a lot of bread with whole wheat flour in it.

A grilled cheese on rye-wheat bread.

You can slice the bread and put it in the freezer.  Then when you want a few slices, you can just take out the amount you need.

Here’s the recipe.  And a confession:  this is not Dave’s favorite bread recipe.  So after making this one and hearing his many hints for his favorite recipe, I made that one, too.  I’ll post it another day.

Rye Wheat Bread
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 loaves
 
A little extra effort because of additional ingredients, but well worth the time! This moist wheat-rye bread is excellent toasted or just served plain.
Ingredients
  • ½ cup margarine or butter
  • 2⅔ cups milk
  • 2 cups warm water
  • 1 Tablespoon yeast
  • 1 cup sugar (brown or white)
  • 2 beaten eggs
  • 2 tsp. salt
  • 1 cup rye flour
  • 4 cups whole wheat flour
  • 2 Tbsp. instant potatoes
  • 7-8 cups white flour
Instructions
  1. Dissolve yeast in warm water
  2. Heat margarine/butter and milk to lukewarm
  3. Mix sugar, eggs, salt, rye flour, whole wheat flour, instant potatoes, and 5 cups white flour together
  4. Add the yeast/water and margarine/milk
  5. Add t he remainder of the white flour until the dough is rhe right texture
  6. Put into a greased pan and let it rise until double
  7. Punch down and let rise again
  8. Make into 4 loaves and allow to rise again
  9. Bake at 425 for 25 minutes or until done
  10. Brush with margarine, oil, or crisco

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