Years ago I found a recipe called stovepipe bread which was baked in a one pound coffee can.?

Question

The batter, when prepared, was almost like a cake batter. After mixing it up, it was poured into a greased and floured one pound coffee can and went right into the oven. While baking, the batter rose and "mushroomed" at the top of the can. Best tasting homemade bread I ever made. Sadly, my recipes were destroyed in a house fire. Can someone please share that old favorite with me if you happen to have it in your recipe archives? Thank you!

Answer 1

Stove-Pipe Bread

3 1/2 C. sifted all-purpose flour

1 package active dry yeast

1/2 C. milk

1/2 C. water

1/4 C. sugar

1/2 C. oil

1 t. salt

2 eggs

Place 1 1/2 cups of the flour in a large bowl. Add yeast and blend. Combine milk, water, sugar, oil and salt in small pan. Heat until mixture is just warm. Add to flour and yeast and beat until smooth. Add eggs and beat until well-blended.

Gradually add 1 cup of the remaining flour and beat until smooth. Stir in the remaining flour with a spoon to form a soft dough.

Spoon batter into two clean, well-greased 1-pound coffee cans. Cover with plastic lids and let rise until dough is almost to top.

Remove lids and bake in 375°F. oven for 30-35 minutes. Let cool in can 10 minutes before removing.

Answer 2

Stove Pipe Bread

Ingredients
3-1/2 cups all purpose flour
1 package active dry yeast
1/2 cup milk
1/2 cup water
1/2 cup vegetable oil
1/4 cup sugar
1 tsp. salt (necessary)
2 eggs

Instructions
Combine 1-1/2 cup flour and yeast in a bowl. Combine next 5 ingredients in a saucepan over medium
heat. Cook until just warm, about 120°F. Stir into dry ingredients. Mix thoroughly with an electric mixer. Add eggs and continue to beat until mixture is smooth. Add 1 cup flour and mix well. Use a wooden spoon to stir in remaining flour. Divide batter into 2 oiled 1 lb coffee cans. Cover with plastic lids and set aside in a warm area to rise about 1 hour. When dough has risen almost to the top of cans, remove lids. Preheat oven to temperature 375°F. Bake 30-35 minutes.
let cool 10 minutes before removing from can.

Answer 3

stove pipe bread

3-1/2 cups all purpose flour
1 package active dry yeast
1/2 cup milk
1/2 cup water
1/2 cup vegetable oil
1/4 cup sugar
1 tsp. salt
2 eggs
Combine 1-1/2 cups flour and yeast in a bowl. Combine next 5 ingredients in a saucepan over medium heat. Cook until just warm, about 120°F. Stir into dry ingredients. Mix thoroughly with an electric mixer. Add eggs and continue to beat until mixture is smooth. Add 1 cup flour and mix well. Use a wooden spoon to stir in remaining flour. Divide batter into 2 oiled 1 lb. coffee cans. Cover with plastic lids and set aside in a warm area to rise about 1 hour. When dough has risen almost to the top of cans, remove lids. Preheat oven to 375°F. Bake 30-35 minutes. Let cool 10 minutes before removing from can

Answer 4

STOVE PIPE OR HOBO BREAD

3 1/2 c. sifted flour
1 pkg. active dry yeast
1/2 c. oil
1 tsp. salt
1/2 c. milk
2 eggs
1/4 c. sugar
1/2 c. water
2 clean well greased 1 lb. coffee cans

Place 1 1/2 cups flour in large bowl, add yeast and blend. Combine milk, water, sugar, oil and salt in small pan. Heat until mixture is just warm. Add to flour and yeast and beat until smooth. Add eggs and beat until well blended. Gradually add one cup of reserved flour and beat until smooth. Stir in the remaining cup of flour with a spoon to form a soft dough. Spoon batter into the 2 well greased coffee cans. Cover with plastic lids and let rise until dough is almost to top. Remove lids and bake in 375 degrees for 30-35 minutes. Let cool in can 10 minutes before removing.

Answer 5

Stove Pipe Bread
Prep: 15 min, Cook: 30 min, plus rising time.
3-1/2 cups all purpose flour
1 package active dry yeast
1/2 cup milk
1/2 cup water
1/2 cup vegetable oil
1/4 cup sugar
1 tsp. salt (necessary)
2 eggs
Combine 1-1/2 cups flour and yeast in a bowl. Combine next 5 ingredients in a saucepan over medium heat. Cook until just warm, about 120°F. Stir into dry ingredients. Mix thoroughly with an electric mixer. Add eggs and continue to beat until mixture is smooth. Add 1 cup flour and mix well. Use a wooden spoon to stir in remaining flour. Divide batter into 2 oiled 1 lb. coffee cans. Cover with plastic lids and set aside in a warm area to rise about 1 hour. When dough has risen almost to the top of cans, remove lids. Preheat oven to 375°F. Bake 30-35 minutes. Let cool 10 minutes before removing from can.

This recipe serves 20 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 20 only.



Per serving: calories 142, fat 6.3g, 40% calories from fat, cholesterol 20mg, protein 3.0g, carbohydrates 18.3g, fiber 0.6g, sugar 3.2g, sodium 39mg, diet points 3.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.9, Lean meat: 0.1, Fat: 1.2, Sugar: 0.1, Very lean meat protein: 0.0

Answer 6

I could not believe it when I saw your queston
I owned a bakery in the early fifties and I made a bread we called bucket bread . The only difference in it and what you described we did froof it before baking . but I'll have to find my old recipe and make a loaf or two
.thank you for reminding me jim b
ps . I would go with the above recipes

Answer 7

Here it is:

http://www.recipezaar.com/88121

Answer 8

http://www.thatsmyhome.com/bakery/special/stove.htm
http://www.cooks.com/rec/doc/0,184,159172-249197,00.html