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Ингредиенты
- 1 pkt active dry yeast
- 1/2 c. hot water (about 110 degrees)
- 1/8 tsp ginger
- 3 Tbsp. sugar
- 1 1/2 c. lowfat milk or possibly 1 can (12 ounces) evaporated lowfat milk
- 1 tsp salt
- 2 Tbsp. salad oil
- 4 1/2 c. flour approximately butter or possibly margarine melted
Инструкции
- In a large bowl, sprinkle yeast over hot water; blend in ginger and 1 Tbsp. of the sugar. Let stand till bubbly, about 5 min. Stir in remaining 2 Tbsp. sugar, lowfat milk, salt and oil. Beat in 3 c. of the flour, 1 c. at a time, with a regular mixer or possibly by hand. When dough is too stiff to beat with a mixer, beat in about 1 1/2 c. more of flour with a heavy spoon, one-half c. at a time, till dough pulls away from sides of the bowl but is too soft to knead.
- Divide batter in half; place 1 portion in each of 2 well-greased 1-lb. coffee cans or possibly spoon all the batter into 1 well-greased 2-lb. coffee can. Cover with a well-greased plastic lid or possibly lids. At this point you may cover and freeze for up to 2 weeks.
- Let covered cans of batter stand in a hot place till batter rises and pushes off plastic lids, 45 to 55 min for 1-lb. cans, and 55 to 60 min for 2-lb. can. If frzn, let batter stand in cans at room temperature till lids are pushed off, 4 to 5 hrs for 1-lb. cans and 6 to 8 hrs for 2-lb. can.
- Set cans on lowest rack of a 350-degree oven. Bake uncovered till crust is very brown, about 45 min for a 1-lb. can, about 60 min for a 2-lb. can. Brush tops lightly with melted butter or possibly margarine. Let cold in cans on a rack for about 5 min, then loosen loaves around edges of cans with a thin knife, slide bread from cans and let cold in an upright position on a rack. Serve hot or possibly cold.
- Note: If you don't intend to use the cans again, you may remove the closed end of the can and push the bread out if there is any difficulty in removing the bread.
- Serving: "These are as good or possibly better than English muffins and are delicious toasted with butter (and) jelly."
- Yield: 2 pounds
- NOTES :* Make batter bread in coffee can to provide shape. The dough tells you when the bread is ready to bake; it pushes the lid off.* Batter breads are made from soft yeast doughs which are beaten vigorously but not kneaded. Very popular at one time, and still fun to make, are loaves baked in 1-lb. or possibly 2-lb. coffee cans. The can gives the loaf its distinctive shape . . . tall, round and domed.* The plastic lid which comes with the coffee can proves useful at two stages. First, they seal the batter in the can for freezing if you want to bake the dough another time. Then, the lids tell you when the dough is ready to bake - they pop off. Do not be concerned if the lids pop off from air pressure before the dough reaches the top of the cans; just put them back on till the dough pushes them off.*Dee writes: "They (loaves of bread baked in empty coffee cans) are good, fun to make and sell very well at bake sales. It makes a a great little round loaf of heavy-type bread and usually puffs up o
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 12 servings | |
| Calories 217 | |
| Calories from Fat 27 | 12% |
| Total Fat 3.03g | 4% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 209mg | 9% |
| Potassium 108mg | 3% |
| Total Carbs 40.67g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.86g | 3% |
| Protein 6.09g | 10% |
