Contrary to the title of this post, this isn’t about eating bread in a theatre. Instead it is a cheap and easy way to make perfectly round loaves of bread without buying a specialty pan or mastering some difficult dough rolling kung-fu.
Bread cooked in a can? This must be some well kept secret! Who knew that a coffee can could have such a use.
- 2 pckg. active dry yeast
- 2 tbsp. sugar
- 1 c. warm water (110 F.)
- 1 tsp. salt
- 5 c. all purpose flour
- 1 1/2 c. warm milk (110 F.)
- 1/2 tsp. baking soda dissolved in 1 tbls. water
In a large bowl, combine yeast and sugar in the water; let stand 15 minutes or until it begins to rise.
Grease the inside of 3 – 1 lb. metal coffee cans and the underside of their lids. Sprinkle cans with cornmeal, shaking off the excess.
With electric mixer, gradually beat salt, 3 c. flour, and 1 c. milk to the yeast mixture; adding alternately and beating well.
Add 1/2 tsp. baking soda to 1 tbsp. water and dissolve. Add this to the beaten mixture. Beat well.
With mixer or spoon, beat the remaining 1/2 c. milk and about 1 1/2 to 2 c. flour to make a stiff dough that is too sticky to knead.
Spoon enough dough equally into cans, top with lids. Let rise in a warm place until the lid pops off (about 45 – 60 minutes).
Carefully remove lids. place cans upright on stove rack and bake at 375 degrees F. for 25-30 minutes until the bread top is golden brown.
Slide out of can to test. Take loaves out of cans and stand upright on wire rack to cool.
Store airtight and keep at room temperature or in the refrigerator for 4 days. Freeze for longer storage.