Coffee Can Wheat Bread

Ingredients

• 1 pkg. active dry yeast
• Y, cup warm water
• ¥, tsp. ground ginger
• 3 tbsp. honey
• 1 13 oz. can evaporated milk
• 1 tsp. salt
• 2 tbsp. vegetable oil
• 12 cups whole wheat flour
• 3 cups white flour
• % |b. butter

Method

1. 1

   Dissolve yeast in water in large mixer bowl, blend in ginger and 1 tablespoon honey.

2. 2

   Let stand in warm place until mixture is bubbly, about 15 minutes.

3. 3

   Stir in remaining honey, milk, salt and oil.

4. 4

   With mixer on low speed, beat in flour, 1 cup at a time, beating very well after each addition.

5. 5

   Beat in last cup of flour with a heavy spoon, adding flour until dough is very heavy and stiff but too sticky to knead.

6. 6

   Place dough in a well greased 2 pound coffee can or two 1 pound cans.

7. 7

   Cover with well greased plastic can lids.

8. 8

   Dough may be frozen at this time.

9. 9

   Let covered cans stand in warm place until dough rises and pops off lids, 45 to 60 minutes for small cans or 1 to 1.5 hours for a large can.

10. 10

    If dough has been frozen, it will take 4 to 5 hours for small cans or 6 to 8 hours for a large one.

11. 11

    Bake uncovered in a 350° oven 45 minutes for small loaves and 1 hour for a large one.

12. 12

    Crust will be very brown.

13. 13

    Brush top lightly with butter.

14. 14

    Let cool for 5 to 10 minutes on cooling rack and then loosen crust around edge of can with a thin knife.

15. 15

    Slide bread from can and cool in an upright position on rack.

16. 16

    Baked bread may be frozen.

Nutrition per serving

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 7. The excerpt below is the record exactly as published.

% |b. butter Heat all dip ingredients together in double boiler until blended. Place in chafing dish and serve with crackers or melba toast. Congressman and Mrs. Mark Andrews of North Dakota Jambalaya 1 tbsp. flour 1 10 oz. can tomatoes 1 tbsp. lard, melted 4 cups water 2 medium onions, chopped salt and pepper 2 buds garlic, chopped dash of Tabasco 1 green pepper, chopped thyme 1 6 oz. can tomato paste Worcestershire sauce 1 lb. shrimp, peeled and deveined 1 cup raw rice 1 lb. cooked ham, chopped chopped parsley Make a roux by stirring flour into lard and browning lightly. Add onions, garlic, green pepper and tomato paste and cook for a few minutes. Add shrimp, ham, tomatoes, water and seasonings to taste. Let simmer, covered, about 10 minutes. Add rice, replace cover and boil until rice is done, about 20 minutes. Do not stir or rice will be gummy. To serve, sprinkle with parsley. This may be prepared early in the day, put in a casserole and refrigerated. Reheat for about 30 minutes in a 350° oven just before serving. Makes 6 to 8 servings. Senator and Mrs. Russell B. Long of Louisiana 22 Breads LAD tl Ca) frm eillaethinaeahiattlly Zucchini Bread 3 eggs 1 tsp. baking soda 1 cup vegetable oil %4 tsp. baking powder 2 cups sugar 1 tsp. salt 2 cups peeled, grated zucchini 3 tbsp. cinnamon 2 tsp. vanilla Y. cup nuts 3 cups flour Beat eggs until light and foamy. Add next 4 ingredients, mixing lightly but well. Combine dry ingredients and blend with egg mixture. Add nuts. Divide batter into 2 greased loaf pans and bake at 325° for 1 hour or until done. Test with toothpick. Remove from pan at once and cool on rack. May be frozen. Congressman and Mrs. Al Ullman of Oregon pa) Coffee Can Wheat Bread 1 pkg. active dry yeast 1 tsp. salt Y, cup warm water 2 tbsp. vegetable oil ¥, tsp. ground ginger 12 cups whole wheat flour 3 tbsp. honey 3 cups white flour 1 13 oz. can evaporated milk

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