Coffee Can Pop Up Bread
A fluffy, homemade bread baked in coffee cans with a subtle sweetness and rich flavor, perfect for breakfast or snacks, appealing to bread lovers and home bakers alike.
Ingredients
Instructions
- Combine powdered milk, yeast, hot tap water, sugar, Wesson oil, beaten eggs, and salt in a large bowl and blend well.
- Add flour gradually and mix until a soft dough forms.
- If the batter is too thin, add more flour until the dough is manageable.
- Cover the bowl and let the dough rise until doubled in bulk.
- Punch down the dough and divide into 2 greased coffee cans, about one pound each.
- Let the dough rise in the cans until it reaches 1/2 inch from the top or until the lid pops off.
- Bake at 350°F (175°C) for 35 minutes until golden brown.
- Remove from oven and grease the top and sides of the bread.
Tips & Substitutions
To ensure a successful rise, make sure your hot tap water is around 110°F (43°C), as too hot can kill the yeast. If you don't have powdered milk, you can substitute with an equal amount of regular milk. For a slightly sweeter flavor, consider adding a tablespoon of honey. This recipe works well with whole wheat flour too, which can add a nutty taste.
Serving Suggestions
This bread is perfect for breakfast, served warm with butter and jam. It also pairs beautifully with a hearty soup or salad for lunch. For a fun twist, try slicing it and toasting it for sandwiches. You can also enjoy it alongside dishes like Country Applesauce Cake for a delightful meal.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it. To reheat, simply thaw at room temperature and warm in the oven at 350°F (175°C) for about 10 minutes for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Coffee Can Pop Up Bread contains roughly 356 calories, with 7g protein, 70g carbohydrates, and 5g fat. It is a good source of protein (15% of the Daily Value), iron (13% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1940mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but be aware that it may result in a denser bread. You might need to adjust the liquid slightly to achieve the right dough consistency, adding a bit more water if necessary.
What can I do if my dough doesn't rise?
If your dough isn't rising, ensure that your yeast is fresh and that the water temperature was not too hot or too cold. If the environment is too cool, try placing it in a warm spot, such as near a preheating oven, to encourage rising.
Is it possible to make this recipe vegan?
To make this bread vegan, substitute the eggs with flaxseed meal or applesauce, and replace the Wesson oil with a plant-based oil. Additionally, use non-dairy milk instead of powdered milk mixed with water for a completely vegan version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).