If you love warm, homemade bread, and you also love recycling, then you’ll be a fan of these delicious homemade tin can bread recipes. Using up-cycled tin coffee cans or bean cans as your bake ware, you can make heavenly breads at home or when camping without having to use a big, hefty bread machine. Forego the mass-produced loaves of bread in the bread aisle and make naturally simple and delicious bread that you can feel good about eating. These easy recipes yield piping hot bread with built-in rings for easy cutting. The aroma of bread baking will fill your house or RV and you’ll be counting the seconds until it’s done and ready to slice. Get your butter ready! As a precaution, look for companies that use BPA-free tin cans if possible, such as Eden Organics and Edward & Sons, to avoid the negative health effects from BPA liners in tin cans. Thoroughly clean them with hot soap and water before up-cycling them into bread pans.
Homemade White Bread in a Tin Can
1 2/3 C. lukewarm water
1 packet dry yeast
5 ½ C. unbleached bread flour
2 tsp. salt
1 ½ tsp. honey
2 Tbsp. butter, lard, or olive oil
Activate yeast according to package directions. Sift together the flour and salt. Cut the butter, lard, or olive oil into the flour mixture. Pour in the yeast mixture and the remaining lukewarm water, mixing until loose dough forms. Add water and flour as needed. Knead the dough by either using your hands or an electric mixer. Knead the dough for 10 minutes by hand or for 5 minutes if using an electric mixer. Once you’re done kneading the dough, put it in a large bowl in a warm, moist environment, cover it, and let it rise for 1 ½-2 hours. Once it has doubled in size, knead it again for 2-3 minutes. Cover it and let it sit for 10 minutes. Shape into 4 loaves that you’ll put into well-oiled bean cans that are lined with parchment paper on the bottom. Once the dough is in the cans, let it rise again for 20-30 minutes, doubling in size again! Brush the top of each loaf with butter or egg wash. Bake for 25-35 minutes in a preheated 450° oven. When done, the bread should sound hollow when tapped. Let it cool for 5 minutes before removing. Slice and enjoy!
(thank you frugallysustainable.com)
Tin Can Brown Bread
½ C. stone-ground cornmeal
½ C. rye flour
¼ C. whole–wheat flour
¼ C. all-purpose flour
½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
½ C. unsulfured molasses
½ C. buttermilk
1 egg, slightly beaten
Butter
Preheat oven to 300°. Whisk together cornmeal, rye, whole-wheat flour, all-purpose flour, salt, baking powder, and baking soda in a large bowl. Set this aside. In a smaller bowl, whisk together the molasses, buttermilk, and egg until it’s smooth. Pour this over the dry ingredients. Stir with a spoon until just combined. Pour the mixture into a cleaned and greased 13 oz. metal coffee can. Cover with a piece of foil. Pour 6 cups of water into a saucepan and then place the coffee can in the pan. Bring this to a boil over high heat. Transfer the pan to the oven and bake for about 2 ½-3 hours or until an inserted toothpick comes out clean. Remove can from the water and let it cool for about 20 minutes. Uncover and remove bread from the can. Once it’s cooled completely, slice it into thick rounds and spread with butter. Enjoy!
(from saveur.com)
Tin Can Banana Bread
2 large eggs, beaten
¾ C. vegetable oil
1 tsp. vanilla extract
2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 ½ C. sugar
½ C. milk
3 medium ripe bananas, mashed
½ C. walnut pieces
Preheat oven to 350°. Spray 4 (15 oz.) or 3 (26 oz.) cans with non-stick cooking spray. In a large bowl, beat the eggs. Add oil and vanilla. Mix well. In a separate bowl, stir together the flour, baking powder, soda, salt, and sugar. Add to wet ingredients alternately with the milk. Add the mashed bananas. Beat together until the mixture is smooth. Fold in the walnuts. Fill each can ½ full. Set cans on a cookie sheet. Bake for 40-60 minutes or until an inserted toothpick comes out clean. They will be a golden brown color when done. Cool on rack for about 5 minutes. Remove from cans and cool completely. Wrap in plastic. Freezes well!
(courtesy of justapinch.com)
Pumpkin Tin Can Bread
3 C. sugar
1 C. oil
3 eggs
3 C. flour
1 tsp. cloves
1 tsp. allspice
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 large can of pumpkin (or 2 C. cooked prepared pumpkin)
1 C. raisins
1 C. chopped nuts (optional)
Preheat oven to 350°. Grease and flour 3 (13 oz.) coffee cans. Mix sugar and oil together in a large bowl. Add eggs one at a time. Set this aside. Sift flour, cloves, allspice, salt, baking powder, baking soda, and cinnamon together. Add the flour mixture and pumpkin alternately to the sugar/oil mixture. Mix until it is moist (do not over mix!). Fold in the raisins and nuts. Pour mixture into the 3 coffee cans. Hit the bottom of the cans on the countertop lightly a few times to get rid of any air pockets. Cover the cans loosely with foil. Bake for 70-80 minutes. Cool for 10 minutes before removing bread from their cans.
(found on readynutrition.com)
If you loved your homemade tin can bread, check out these recipes for more unique and uncommon cooking methods!
