Coffee Can Batter Bread
Search Request from Visitors to Old Recipe Detective Blog or Heritage Recipes
The
Request: “I'm from Asheville North Carolina and really love Old Fashioned
Recipes. I am looking for a Batter Bread Recipe that you bake in a juice can.
Can you all help me find one? Thank you. Love the web site.”
Editor’s Note: We could only find batter bread recipes that were baked
in coffee cans, not a juice cans. You can find many other recipes for Batter
Bread on the internet…the best search words are “coffee can batter bread”.
Coffee Can Batter Bread
2 ½ to 3
cups all purpose flour
1 T sugar
1 T finely
chopped onion (optional)
1 T dillweed
(optional)
1 T salt
¼ tsp baking
soda
1 pgk active
yeast
1 cup
creamed cottage cheese
¼ c water
1 T butter
1 egg
1 egg,
slightly beaten
In a large
bowl, combine 1 cup of flour. Sugar, chopped onion, dillweed, salt and soda.
Mix well and then add yeast. In a small saucepan, mix and heat the cottage
cheese, water and butter. Add this mixture and 1 egg to the flour mixture and
beat for about 3 minutes. Add the remaining flour and beat until the batter is
very stiff. Kneading is not necessary.
Cover and
let rise in a warm spot until it has doubled in size – about an hour. Punch
down and turn into a well buttered 2 pound coffee can. Begin preheating your
oven to 350 degrees. Allow the batter to rise again for about 30 minutes (in a
warm spot) – the batter should be 1/2 inch below can cover.
Before
baking, brush lightly with the slightly beaten egg. Bake for 35-40 minutes.
Should tap hollow. If you are using an instant read thermometer, the internal
temperature of the bread should be about 200 degrees.
Cool in the
coffee can for about 10 minutes then loosen the loaf around edge of can with a
thin knife and slip it from the can and cool on a rack. Best eaten while warm
and fresh.
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