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Add a photoServings: 8
Ingredients
- 3 (1 pound) coffee cans
- 2 pkg. active dry yeast
- 2 T sugar
- 1 c. hot water (about 110 degrees)
- 1 teaspoon salt
- About 5 c. flour
- 1 1/2 c. hot lowfat milk (about 110 degrees)
- 1/2 teaspoon baking soda dissolved in 1 T water
Directions
- In a large bowl, put together yeast and sugar in the water. Let stand 15 min or possibly till puffy.Meanwhile, generously grease inside of the 3 (1 lb) coffee cans and underside of their plastic lids. Sprinkle cans and lids with cornmeal, shaking off excess. Set aside.
- With an electric mixer, gradually beat salt, 3 cups flour and 1 cup lowfat milk into yeast mix, adding alternately and beating well. Then add in soda-water mix, beat well. Fold in remaining 1/2 cup lowfat milk and sufficient flour (1 1/2 to 2 cups) to make sticky, stiff dough.
- Too sticky to knead. Spoon dough in 3 cans. Let rise in warm place with lids on, till they pop (about 45 to 60 min). Place cans upright on rack 375 degree oven and bake 25 to 30 min or possibly till tops are browned.
- Slide loaves on wire racks. Store airtight and keep at room temperature or possibly in refrigerator up to 4 days. Slice in rounds and toast to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 8 servings | |
| Calories 315 | |
| Calories from Fat 11 | 3% |
| Total Fat 1.32g | 2% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 396mg | 17% |
| Potassium 271mg | 8% |
| Total Carbs 63.62g | 17% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.64g | 2% |
| Protein 10.49g | 17% |
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