Brown Bread assistance
- Thread starter dit
- Start date
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No responses...guess I will have to break down and buy some Folgers at the gro! Any thoughts for what I can cook brown bread in since i don't have coffee? I can't think of anything else that comes in large cans like that. Cookie tins?I would think you should be able to make it in almost any pan you like. If it calls for a coffee can you could use a spingform baking pan to get it done. I would be willing to bet you could almost use anything that you use in the oven with high enough sides. Good luck.
buckytom
Chef Extraordinaire
i've never heard of baking in a coffee can, dit.
be careful with cans nowadays, though. many of them have plastic or latex liners in them.
be careful with cans nowadays, though. many of them have plastic or latex liners in them.
CharlieD
Chef Extraordinaire
I would bake in a regular loaf pan, or similar. Was it an old recipe you had? I doubt anybody bakes in the old can nowadays. It used to be popular at one time when pans were not redily available you could use any empty can.
JoeV
Washing Up
I was fortunate a few months ago to watch a woman make Boston Brown Bread in old coffee cans that date back to the 1930's. I wish I had my camera, but didn't have it that night. The important part of baking this bread is that the can is kept covered. Here is the recipe and directions:
1 Cup sugar
1/2 Cup molasses
1 tsp. salt
3 Tbsp. vegetable oil
2/3 Cup all purpose flour
3/4 tsp. baking powder
2-1/2 tsp. baking soda
3/4 Cup raisins
2-2/3 Cup buttermilk
3 Cups Graham flour or Whole Wheat flour
Mix well. Bake in two well-greased coffee cans (1 lb size) with screw tops, or cover other cans with foil and tie tightly. Leave a little room at the top of the can for the bread to expand.
Bake at 375° F for 60 minutes. When done, allow cans to cool for about ½ hour, then invert and shake out the bread.
Boston Brown Bread
1 Cup sugar
1/2 Cup molasses
1 tsp. salt
3 Tbsp. vegetable oil
2/3 Cup all purpose flour
3/4 tsp. baking powder
2-1/2 tsp. baking soda
3/4 Cup raisins
2-2/3 Cup buttermilk
3 Cups Graham flour or Whole Wheat flour
Mix well. Bake in two well-greased coffee cans (1 lb size) with screw tops, or cover other cans with foil and tie tightly. Leave a little room at the top of the can for the bread to expand.
Bake at 375° F for 60 minutes. When done, allow cans to cool for about ½ hour, then invert and shake out the bread.
QSis
Washing Up
Well, I made it a couple of years ago in two 1 lb coffee cans, and steamed them in a pan of water on top of the stove. Good, but not better than the stuff you can already buy in a can.
Googling recipes suggest that you can use molds, loaf pans, large juice cans, and/or multiple smaller cans in place of the coffee cans. And either bake in a pan of water in the oven, or steam it on the stove. As JoeV said, the bread needs to be covered tightly.
Lee
Googling recipes suggest that you can use molds, loaf pans, large juice cans, and/or multiple smaller cans in place of the coffee cans. And either bake in a pan of water in the oven, or steam it on the stove. As JoeV said, the bread needs to be covered tightly.
Lee
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