It’s fall Y’all!

Cooler temperatures have teased us and put me in the mood for soups, hot cocoa and warm breads.

Our family favorite is Chicken and dumplings with coffee can bread. The stuff doesn’t last long in our house and we ended our cozy meal with homemade hot cocoa and chocolate cookies. (So thankful I had an 8 mile run earlier in the day!)

So the coffee can bread is just that, bread cooked in a coffee can. My mom made it often and I have many fond memories eating it with the family. You could bake the bread in any dish of course, but using a coffee can makes it different. The bonus is how easy it is to slice. The bread has ridges, much like canned cranberry sauce, so you slice on the line and everyone has equal portions. If you love ends then the top will be your favorite part! We usually eat one loaf and then I freeze the other for later.

Coffee Can Bread

1/2 cup Milk

1/2 cup water

1/2 cup oil

Add the above to a saucepan and heat until it reaches 120 degrees.

3 1/2 cups flour

1/4 cup sugar

1 teaspoon sea salt

1 envelope yeast

2 eggs

Mix 1 1/2 cups flour with the sugar, salt, yeast and milk mixture. Add the rest of flour and eggs and beat with dough hook. spoon into well-greased cans, cover and let rise at least 1 hour.

Bake at 375 degrees for 35 minutes or until the top is golden brown.


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