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Whole-Wheat Coffee Can Bread

by

Yield: Makes 5 loaves

An easy and economical recipe that produces a firm-textured and slightly sweet bread that children as well as adults will love. --The Benjamin Choate Inn, Newburyport, Massachusetts

Ingredients:

  • 1 package dry yeast
  • 1/2 cup warm water
  • 1 egg, beaten
  • 2-1/2 cups warm water
  • 1/2 cup melted butter or margarine
  • 1/2 cup maple syrup or honey
  • 1 teaspoon salt
  • 5 cups whole-wheat flour
  • 3 cups King Arthur unbleached flour
  • 2/3 cup chopped walnuts
  • Sesame seeds

Instructions:

In bowl dissolve yeast in 1/2 cup warm, water. Beat together egg, 2-1/2 cups warm water, butter, maple syrup, and salt. Stir in yeast and whole-wheat flour. Then add unbleached flour and walnuts. Cover with cloth. Let rise for 1 hour on stove top or warm place.
Remove dough and divide into 5 equal parts. Sprinkle sesame seeds on counter and knead into dough. Place in 5 greased and floured 1-pound coffee cans. Bake at 350 degrees F for 45 minutes. Remove from oven and take bread out of cans as soon as it shrinks (about 15 minutes).

Updated Wednesday, March 5th, 2008
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