Introducing a delightful recipe for Canned White Yeast Bread That Needs No Kneading, a timeless gem originally shared in a cookbook from the golden year of 1975. This recipe is a nostalgic favorite, cherished by many for its simplicity and unique shape, achieved by baking it in coffee cans, though regular bread pans can be used as well if preferred. It’s a delightful treat that brings warmth and comfort to any table, perfect for those seeking a homemade loaf without the fuss of kneading.
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Ingredients:
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water
- 1/2 teaspoon cardamom
- 3 tablespoons sugar, divided
- 1 can (5 ounces) evaporated milk
- 1 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
Instructions:
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Prepare the Yeast Mixture: In a large bowl, dissolve the yeast in warm water. Stir in cardamom and 1 tablespoon of sugar. Allow it to stand for 5 minutes to activate the yeast.
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Mix in Ingredients: To the yeast mixture, add the remaining 2 tablespoons of sugar, evaporated milk, oil, and salt. Gradually add 2 cups of flour, beating at medium speed if using an electric mixer until the mixture is smooth.
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Incorporate Flour: By hand, stir in the remaining flour, adding enough to make the batter very heavy but too sticky to knead. If you have a heavy-duty mixer, you could complete this step entirely in the machine.
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Prepare the Cans: Grease two one-pound coffee cans generously. Alternatively, you can use bread pans if preferred.
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Fill the Cans: Divide the batter evenly between the prepared cans. If you’re planning to freeze the dough for later use, cover the cans with greased plastic lids at this stage.
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Let Rise: Place the cans in a warm place and allow them to rise until the lids pop off the tops, approximately 1 1/2 hours. If the dough has been frozen, allow the cans to stand for 4 to 6 hours in a warm place to thaw and rise.
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Bake: Once risen, remove the lids and bake the loaves at 350°F for 45 to 50 minutes. If using a larger 2-pound can, extend the baking time to 1 to 1 1/4 hours.
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Cool and Serve: After baking, allow the loaves to cool in the cans for 10 minutes. Loosen the crust around the edges with a knife, then carefully slide the bread from the cans. Transfer the loaves to a wire rack to continue cooling.
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Optional Variation: This bread can also be made in two standard bread pans if coffee cans are not available.
This recipe yields two loaves of delightful homemade bread, perfect for enjoying fresh or toasted with your favorite spreads. With its minimal hands-on time and charming presentation, this Canned White Yeast Bread is sure to become a beloved staple in your baking repertoire.
