Stovepipe Bread
A rustic, soft loaf baked in coffee cans—fluffy, slightly sweet with a hint of warm milk and oil, perfect for breakfast or a light snack for any crowd.
Ingredients
Instructions
- Put 1 1/2 cups flour in a mixing bowl.
- Add yeast and salt to the flour mixture.
- Combine milk, water, oil, and sugar in a saucepan and heat until warm.
- Pour the warm liquid into the flour mixture and beat until smooth.
- Add eggs to the batter and beat until smooth.
- Beat on low speed and add 1 cup of flour, mixing until smooth.
- Stir in the remaining cup of flour to form a soft dough.
- Spoon the dough into two greased 1‑pound coffee cans.
- Cover each can with its lid.
- Let the dough stand in a warm place until it rises almost to the top of the cans.
- Bake in a 375°F oven for 30 to 40 minutes or until golden brown.
- Let the loaves cool in the can for 10 minutes, then remove and serve.
Tips & Substitutions
For a richer flavor, consider using whole milk or buttermilk in place of regular milk. If you don't have coffee cans, any oven-safe container can work, but ensure they are greased well. For a unique twist, try adding herbs or spices to the dough. This recipe is versatile and can be adapted into different shapes, like rolls or loaves, inspired by other American recipes.
Serving Suggestions
Stovepipe Bread is delightful served warm with butter or as a side for soups and salads. It pairs beautifully with Mom'S Grape Salad or can be used to make delicious sandwiches. Slice and toast for breakfast, topping with jam or avocado. This bread also makes a great base for garlic bread or savory toppings.
Storage & Reheating
Store leftover Stovepipe Bread in an airtight container at room temperature for up to 3 days. To maintain freshness, wrap in plastic wrap or aluminum foil. For longer storage, freeze the bread for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Stovepipe Bread contains roughly 4337 calories, with 20g protein, 127g carbohydrates, and 425g fat. It is an excellent source of vitamin C (41% of the Daily Value), protein (39% of the Daily Value), and iron (33% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 substitute whole wheat flour for up to half of the all-purpose flour. This will add more fiber and a nuttier flavor. However, the texture may be denser, so adjust the liquid if needed.
What can I do if my dough doesn't rise?
If your dough isn't rising, check the freshness of your yeast. It should be active and bubbly; if not, it may need replacing. Also, ensure your liquids were warm but not hot, as high temperatures can kill the yeast. Allow the dough to rise in a warm, draft-free area.
How can I add flavor to my Stovepipe Bread?
You can enhance the flavor by adding spices like cinnamon or nutmeg, or incorporating grated cheese or herbs into the dough. Experimenting with different add-ins like sun-dried tomatoes or olives can also give it a unique twist, inspired by various vegetarian recipes.
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).