It’s spring break, so my daughter went backpacking with a friend and her dad.
She wanted to bring bread, but didn’t want it to get squished in her backpack, so we made bread in tin cans! Here’s the recipe.
Ingredients
- 3 – 15 oz tin cans
- 1 package active dry yeast
- 1 tablespoon sugar
- 1¼ cups warm water
- 1½ cups white flour
- 1½ cups wheat flour
- 1 teaspoon salt
- 1 tablespoon olive or canola oil
- ¼ cup honey
- canola oil spray
Allow 2½ hours from start to finish.
Directions
- Add yeast to a small bowl, about 8 ounces in size or larger. I like to use a glass measuring cup. Add ¼ cup very warm water and 1 tablespoon sugar. Place in a sunny or warm place and let rise, about 15 minutes.
- In a mixer, use the dough blade. Add the white and wheat flours and the salt. Mix thoroughly.
- Add the risen yeast mixture, honey, oil, and the additional cup warm water. Mix with the blade dough on slow to medium speed. Once ingredients are thoroughly mixed, check for consistency. Dough should be soft but should not be too sticky. Adjust if needed by adding a few tablespoons more water or flour as needed to get the right texture.
- Continue to knead the dough on medium for about 5 minutes more.
- Use a ceramic bowl about twice the size of the bread dough for rising the dough. Spray the bowl with the canola oil spray.
- Add the dough to the bowl, cover with a towel. Place in a warm or sunny spot and let rise for an hour.
- Now the dough should have doubled in size.
- Punch it down, and divide it into three balls. Us a little flour on the surface of your counter to prevent the dough from sticking to the board and your hands.
- Remove the labels from the cans. Wash the cans and dry thoroughly. A wet inside will cause the bread to stick after it’s baked. Spray the insides of the cans with canola spray.
- Fill each of the 3 cans with one of the dough balls.
- Let rise about 15 minutes, until the dough is just over the top of the can.
- Turn the oven on to 400° and allow bread to heat inside the oven while the oven is warming up. After 15 minutes, turn down the temperature to 350° and let bake an additional 15 minutes. Then remove the cans from the oven. Bread should just fall right out of the cans. Allow it to cool on a rack. If you let in cool inside the cans, bread will get soggy around the edges.
- Carefully slice off the top that has risen above the top of the can (optional). And eat with a little butter or buttery spread. We like Earth Balance.
- Once the bread has completely cooled, place it back inside the cans.
- Cover the top with tin foil and use a rubber band to keep the foil in place. Place in your backpack with the rest of your food, and go for a hike!!!
Thanks! Give it a try!
Sounds like a good substitute
Sorry to disappoint you Ema! But more recipes coming soon.
Hey Cindy, how are you doing?
Yeah, I was expecting some good Easter food!
Ema,
I’ve been so busy locally planninggetting garden to table classes that I will be teaching this summer! I missed this post from you. I hope you had a great Easter, and I apologize for not posting any Easter foods.
Cindy
Hi Cindy, how are you doing?
I’ll take ur idea.
BTW Wish you Good Friday and Happy Easter!
So what all are you preparing on Easter?
Glad you like it! If you make it, let me know how it turns out.
Yes, maple syrup would be a great substitute for the honey.
that’s such a cool idea!! and looks amazing
https://aspoonfulofnature.wordpress.com/
What an idea!
Can I use maple syrup instead of honey?