Recipe: Coffee Can Bread

Title: Coffee Can Bread
Categories: Breads
Yield: 8 servings

1 pk YEAST 13 oz EVAPORATED MILK
1/2 c WARM WATER 1/2 ts SALT
1/8 ts NUTMEG 2 tb VEGETABLE OIL
1/3 c SUGAR, DIVIDED 5 c FLOUR

DISSOLVE YEAST IN WARM WATER IN A LARGE MIXING BOWL. BLEND IN NUTMEG AND 1
TABLESPOON SUGAR. LET STAND UNTIL MIXTURE IS BUBBLY. STIR IN REMAINING
SUGAR, EVAPORATED MILK, SALT AND OIL. WITH MIXER ON LOW SPEED, BEAT IN
1 CUP FLOUR AT A TIME UNTIL DOUGH IS HEAVY, BUT TO STICKY TO KNEAD. PLACE
IN WELL GREASED 2 LB. COFFEE CAN. COVER WITH DAMP CLOTH OR WELL GREASED
CAN LID. LET STAND IN A WARM PLACE FOR 1 TO 1 1/2 HOURS OR UNTIL LID POPS
OFF. REMOVE LID. BAKE FOR 55 TO 60 MINUTES. CRUST WILL BE VARY BROWN.
BRUSH TOP WITH BUTTER. LET COOL FOR TEN MINUTES. USING A THIN KNIFE,
LOOSEN CRUST AROUND EDGE OF CAN, SLIDE BREAD OUT OF CAN. COOL IN AN
UPRIGHT POSITION.



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