Inspiration comes in different ways. For me, it came in the form of a can.
A simple round can.
And this bread….it brought a smile in my face. And you need that smile to face this big world.
Happy baking everyone!
I had baked this bread for December month’s We Knead to Bake as an additional bread. Never got around posting it and it sees the light only now.
I used an empty Twister wafer cone can with lid to bake this bread. I am not sure whether it’s BPA free or not. So, try to get BPA free tins if you can. Another option is baking in a steel container if you have one. I haven’t tried it personally, so not too sure about it. It’s a basic sandwich recipe, so you can bake it in a loaf tin as well.
You can look for coffee can breads here in this link.
Recipe Source: King Arthur Flour
Step by step pictures here in their blog: King Arthur Flour
Makes: One large loaf
- 4 cups all purpose flour
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 1 1/3 to 1 1/2 cups lukewarm milk
- 1 tbsp honey
- 2 tbsp butter, softened
- In a big bowl, whisk the flour, yeast, salt. Add the butter, honey and milk and kneed until you have a soft smooth dough. Add only as much milk as needed to form the dough, you may not end up using all the milk or you might need a little bit more. Adjust it accordingly to get a smooth ball of dough.
- Leave the dough in a well oiled covered bowl to rise until its puffed up and almost double in size. About 1-2 hours.
- Gently deflate the dough and shape it into a log (or a roll here) and place it in the greased pan in which you are going to bake.
- Let it rise until it rises 1 to 1.5 inch above the rim of the tin you are baking it on. About 1 hour or so. Here, I took off the excess and baked with the lid on.
- Pre heat the oven to 180C. Bake the bread for 30 to 40 minutes, covering with an aluminium foil half way through, if it browns too fast.
- Take it out when it’s golden brown and sounds hollow when you tap the bottom of the bread. If it doesn’t, put it back in the pan and bake again for another 5-10 minutes until its done.
- Brush the top with a cube of butter all over. Let the bread cool in a rack for at least 2 hours before cutting it.