Appetizers/Small Bites, Sandwiches, Vegetarian Recipes

Homemade Bread in Cans

January 16, 2013

What is your weakness? Which foods do you find hard to resist? I have a long list, but definitely near the top is bread. The smell of fresh bread as I walk past the bakery section of my local supermarket tests my resistance every time. Immediately I start thinking about a slice of ciabatta with butter, or passion fruit curd, or a piece of a baguette with Camembert or a spread of paté and I start walking a little slower, lingering as I take deep breaths that bring warm memories. It may seem dramatic but good bread has very serious effects.

Homemade Bread in Cans

Homemade Bread in Cans

 

I don’t buy regular sliced bread because I consider it to be a filler and not worth the calories, however I will treat myself to the warm bread they serve before your meal at a nice restaurant. The type of bread where your nose detects it before the waiter has finished placing the basket on your table, the crust has a crunch that isn’t hard enough to cut your gums and the inside has the perfect bounce. Using bread as an example, I don’t believe in deprivation of anything in your diet just make sure when you are eating the less healthier things we all enjoy that each bite is worth every calorie, for me this means eating bread when I dine out or making it myself at home so I know what’s going into it.

_MG_8504This recipe was personalised with the addition of thyme and garlic to the dough, feel free to replace them with your favourite flavours to make this recipe your own. I know a lot of people are still doing their best to stick to their New Year Resolutions, of which one probably includes something to do with fitness so do not think I am trying to sidetrack your efforts simply share the calories and share the fun at dinner. Cut yourself a slice the size of one of the rings from the can and give the rest away; you’ll be thanking me and my loyal helper!

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This is what your flour should look like once you’ve added the butter._MG_8421

Once kneaded let it rest._MG_8481

Once it has risen, put the dough into cans and let it rest. Patience my dear, patience 😉_MG_8513

After baking for just 20 minutes, you can enjoy the rewards of your labour and waiting.

Thyme & Garlic Bread

Thyme & Garlic Bread

Live, Love, Eat!

April x

Homemade Bread in Cans
Yields 4
Mini bread loaves baked at home in cans
Print
Total Time
3 hr
Total Time
3 hr
Ingredients
  1. 500 g or 1 lb 2 oz unbleached strong white organic bread flour, plus extra for dusting
  2. 1 teaspoon salt
  3. 2 teaspoons dried yeast
  4. 30 g or 1 oz butter
  5. 75 ml or 2½ fl oz milk, warmed
  6. 225 ml or 8 fl oz warm water
  7. 2 tablespoons of thyme leaves (optional)
  8. 1 tablespoon minced garlic (optional)
  9. Baked bean cans or similar cans with top removed by a can opener (important to use cans without lips or you won’t get the bread out. Pull top cans are not suitable)
  10. Olive oil, for greasing
Instructions
  1. Mix the flour, salt and dried yeast in a bowl.
  2. Rub the softened butter into the flour mixture with your hands until the mixture looks like breadcrumbs. Add the thyme and garlic if using.
  3. Mix the warm milk with the water.
  4. Gradually add the milk/water mixture to the flour and herb mixture and mix together with a wooden spoon until the dough comes together into a ball.
  5. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough.
  6. Return the dough to the bowl and cover with cling film then set aside for 1-1½ hours in a warm place until the dough has doubled in size.
  7. Grease cans with the olive oil ensuring it gets in all the grooves.
  8. When the dough has risen, return it to a floured work surface and cut it into however many cans you are using and push down into the bottom of each. Cover each can with cling film and set aside for another hour, or until the dough has doubled in size once again.
  9. Preheat the oven to 375° F
  10. When the dough has expanded in the cans, dust with a bit of flour and put them in the oven. Bake for 20 minutes, or until golden-brown and cooked through.
Notes
  1. Great accompaniment to my chicken liver paté.
The Yummy Truth http://www.theyummytruth.com/

 

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6 Comments

  • Reply Cash McKenzie (@cash_mckenzie) January 16, 2013 at 9:09 pm

    …this looks like fun, looks dangerous as well; lol! I’m guessing it has a lot of flavor from all the ingredients that you’ve added. Great Post, April 🙂

  • Reply D'Marie January 18, 2013 at 6:11 am

    The idea of baking bread in a can is genius. The recipe looks easy to follow and like yourself I have a weakness for bread. I will probably substitute the garlic for some sweet sun dried tomatoes mmmmm I can smell and taste it already.

    • Reply theyummytruth January 18, 2013 at 6:35 am

      Thank you D’Marie, let me know how it works out. 🙂

  • Reply Chicken Liver Paté – Celebrating in Style | The Yummy Truth February 21, 2013 at 8:23 am

    […] with toast (or my toasted homemade bread in cans) and […]

  • Reply Scotch Bonnet Chilli Jam May 13, 2013 at 8:01 am

    […] us, some of which I was familiar with and few that were new to me; I loved cheese and good quality bread. At this point I had never experienced any fruit other than grapes paired with cheese let alone […]

  • Reply Chicken Liver Paté – Celebrating in Style December 5, 2013 at 9:03 am

    […] because I didn’t realise how easy it was to make at home. It is ideally paired with toasted bread. Let us celebrate together because I want to thank you for supporting The Yummy Truth and coming […]

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