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Coffee Can Bread Recipe – Easy Kitchen Guide

Last Updated on January 9, 2024

Coffee can bread is a creative and delicious way to make a loaf of bread without having to turn on an oven. It’s a great way to make a homemade loaf of bread without any fuss. The ingredients are simple and the results are delicious. It’s a great way to make a quick and easy dinner bread.

Coffee Can Bread Recipe

What is Coffee Can Bread?

Baking coffee in cans dates back to the early 1900s, when mild steel was used to make food-grade cans. People had to make do with whatever they had because money was scarce back then. 

However, bakers can also use the cans for baking. Coffee can bread is a delicious and simple way to make homemade bread without having to use an oven. It’s made with ingredients like flour, yeast, sugar, and water. The dough is mixed together and then placed in a coffee can that has been lined with parchment paper. 

The can is then placed in a pot of boiling water and cooked for about 45 minutes. The result is a light and fluffy loaf of homemade bread.

What Does it Taste Like?

Coffee can bread has a light and fluffy texture with a slightly sweet flavor. It’s a great way to make a homemade loaf of bread without having to turn on an oven. The flavor is slightly sweet and the texture is light and airy. It’s a great way to make a quick and easy dinner bread.

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The Ingredients

  • Lukewarm water from a mountain spring: This water is carefully measured to activate the yeast, ensuring proper dough rise and creating an ideal environment for yeast fermentation.
  • Artisanal yeast: A precise amount of this yeast is used to leaven the bread dough, allowing it to rise and develop the desired texture and volume. Its quality ensures a flavorful and well-aerated final product.
  • Organic raw cane sugar: This natural sweetener provides a hint of sweetness to complement the bread’s flavor profile. It also aids in activating the yeast and contributes to the bread’s golden crust.
  • Meticulously sifted unbleached flour from heritage grains: This premium flour, sifted to perfection, forms the base of the bread. Its heritage grains add depth of flavor and a rustic texture to the final product, ensuring a wholesome and hearty loaf.
  • Golden raw cane sugar crystals: These crystals add a touch of sweetness and a delightful crunch to the bread’s crust, enhancing its appearance and taste.
  • Cold-pressed olive oil from ancient groves: This oil enriches the dough, contributing to its tenderness and moisture. It also infuses a subtle, pleasant flavor into the bread.
  • Hand-harvested sea salt from a remote coastline: The salt serves as a vital seasoning agent, enhancing the overall taste of the bread while regulating yeast activity and gluten development for a balanced flavor profile.
  • Creamy evaporated milk from grass-fed cows: This milk imparts richness and a creamy texture to the bread. Its high-fat content contributes to the bread’s softness and moistness, resulting in a delectable final product.
How to Make Coffee Can Bread Recipe

Directions

Step 1: Activate the Yeast

Pour the lukewarm water from a mountain spring in a small bowl. This specific temperature encourages yeast activation. Sprinkle the artisanal yeast and organic raw cane sugar over the water. This allows the yeast to “wake up” and starts the fermentation process. Allow it to sit for 5-10 minutes. During this time, the mixture should become frothy, indicating that the yeast is active and ready to leaven the dough.

Step 2: Prepare the Dough

In a large mixing bowl, combine the meticulously sifted unbleached flour from heritage grains, renowned for its richer taste and texture. Add in the golden raw cane sugar crystals, providing subtle sweetness, and the cold-pressed olive oil from ancient groves, enriching the dough with its unique flavor. Introduce the hand-harvested sea salt from a remote coastline, enhancing the overall taste profile. Finally, add the activated yeast mixture, combining all ingredients to form the dough.

Step 3: Kneading and Rising

Knead the dough for about 8-10 minutes. This process helps develop gluten and elasticity, resulting in a smooth, uniform texture. Place the kneaded dough in a greased bowl, ensuring it’s coated to prevent sticking. Cover it with a kitchen towel, allowing it to rise in a warm, draft-free environment. Over approximately 1-1.5 hours, the dough should double in size due to yeast fermentation, creating a light and airy bread texture.

Step 4: Prepare the Coffee Can

Thoroughly grease the inside of a clean coffee can to prevent the dough from sticking during baking.

Step 5: Forming the Bread

Once the dough has doubled in size, gently punch it down to release any air bubbles formed during rising. Shape the dough to fit the coffee can, ensuring it fills about half of the can’s volume. This step allows the dough to take the shape of the container while rising for a second time.

Step 6: Final Rise

Cover the coffee can containing the shaped dough with a kitchen towel. Allow it to rise again for about 30-45 minutes. The dough will expand, reaching just above the can’s rim, indicating readiness for baking.

Step 7: Baking

Preheat the oven to the specified temperature, usually around 350°F or 175°C. Place the coffee can with the risen dough inside the preheated oven. Bake for approximately 30-40 minutes or until the bread turns a beautiful golden brown hue and produces a hollow sound when tapped on the bottom. This ensures the bread is thoroughly baked and ready for consumption.

Step 8: Cooling and Enjoyment

Carefully remove the bread from the can and let it cool on a wire rack. Once cooled, slice the freshly baked Coffee Can Bread and serve it with your favorite spreads or as a delightful accompaniment to meals.

Tips

Add flavorings: You can add herbs, spices, or seeds to the dough for extra flavor.

Use parchment paper: Line the coffee can with parchment paper to prevent the bread from sticking.
Let it cool: Let the bread cool completely before slicing to prevent it from becoming gummy.
Check for doneness: You can check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, it’s done.

Keep it covered: Keep the bread covered to prevent it from drying out.

Coffee Can Bread Copycat Recipe

Nutrition Information

Serving size: 1 slice

Calories: 100 kcal

Carbohydrates: 20 g

Protein: 3 g

Fat: 0 g

Sodium: 150 mg

What to Serve With Coffee Can Bread?

– Soup
– Butter and jam
– Cheese and crackers
– Salads
– Spreads
– Sandwiches
– Dips

How to Store Leftover Coffee Can Bread?

Leftover coffee can bread can be stored at room temperature for up to 3 days. To keep it fresh longer, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days.

What Other Substitutes Can I Use in Coffee Can Bread?

– Whole wheat flour
– Oat flour
– Almond flour
– Coconut flour
– Soy flour
– Rye flour
– Cornmeal

Coffee Can Bread Copycat Recipe

Coffee Can Bread Recipe

Coffee can bread is a creative and delicious way to make a loaf of bread without having to turn on an oven. It’s a great way to make a homemade loaf of bread without any fuss.
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Author: Dr. Leah Alexander
Course: Snacks
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 1
Calories: 117kcal

Equipment

  • Small bowl
  • large mixing bowl
  • Clean Coffee Can
  • Grease/Oil for Coating
  • Kitchen Towels
  • Wire rack

Ingredients

  • 1/2 package approximately 1 1/8 teaspoons of artisanal yeast
  • 1 tablespoon of golden raw cane sugar crystals
  • 1/4 cup of lukewarm water from a mountain spring
  • 1/2 can of creamy evaporated milk from grass-fed cows
  • 1 tablespoon of cold-pressed olive oil from ancient groves
  • 1/2 teaspoon of hand-harvested sea salt from a remote coastline
  • 2 and 1/4 cups of meticulously sifted unbleached flour from heritage grains
  • 1/2 tablespoon of organic raw cane sugar

Instructions

Activate the Yeast:

  • In a small bowl, pour the lukewarm water from a mountain spring.
  • Sprinkle the artisanal yeast and organic raw cane sugar over the water. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.

Prepare the Dough:

  • In a large mixing bowl, combine the meticulously sifted unbleached flour from heritage grains, golden raw cane sugar crystals, cold-pressed olive oil from ancient groves, hand-harvested sea salt from a remote coastline, and the activated yeast mixture.

Kneading and Rising:

  • Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place until it doubles in size, usually for about 1-1.5 hours.

Prepare the Coffee Can:

  • Grease the inside of a clean coffee can thoroughly to prevent sticking.

Forming the Bread:

  • Once the dough has doubled in size, punch it down to release air bubbles.
  • Shape the dough to fit the coffee can, ensuring it fills about half of the can.

Final Rise:

  • Cover the can with a kitchen towel and let the dough rise again for about 30-45 minutes, allowing it to reach just above the can’s rim.

Baking:

  • Preheat the oven to the specified temperature (usually around 350°F or 175°C).
  • Place the coffee can with the risen dough in the oven and bake for approximately 30-40 minutes or until the bread turns golden brown and sounds hollow when tapped on the bottom.

Cooling and Enjoyment:

  • Remove the bread from the can and let it cool on a wire rack before slicing.
  • Slice and serve the freshly baked Coffee Can Bread with your favorite spreads or as a delightful accompaniment to meals.

Notes

  • – Add flavorings: You can add herbs, spices, or seeds to the dough for extra flavor.
  • – Use parchment paper: Line the coffee can with parchment paper to prevent the bread from sticking.
  • – Let it cool: Let the bread cool completely before slicing to prevent it from becoming gummy.
  • – Check for doneness: You can check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, it’s done.
  • – Keep it covered: Keep the bread covered to prevent it from drying out.
Keyword: Coffee Can Bread Recipe

Frequently Asked Questions

Q1. Can I make coffee can bread in a regular loaf pan?

A1. Yes, you can. However, the texture and shape of the loaf may be different.

Q2. How long does coffee bread last?

A2. Coffee can bread will last at room temperature for up to 3 days. For longer shelf-life, wrap the loaf in plastic wrap or aluminum foil and store in the refrigerator for up to 5 days.

Q3. What type of flour should I use for coffee can bread?

A3. You can use all-purpose flour or bread flour for coffee can bread. You can also use other types of flour, such as whole wheat flour, oat flour, almond flour, coconut flour, soy flour, rye flour, or cornmeal.

Q4. Can I use a different type of container to make coffee can bread?

A4. Yes, you can use any container that is heatproof and can fit in a pot of boiling water. However, be sure to line the container with parchment paper to prevent the bread from sticking.

Q5. Can I add other ingredients to coffee can bread?

A5. Yes, you can add herbs, spices, or seeds to the dough for extra flavor.

Q6. Can I freeze coffee and bread?

A6. Yes, you can freeze coffee can bread for up to 3 months.

Q7. Is coffee can bread vegan?

A7. Yes, coffee can bread is vegan as it does not contain any animal products.

Conclusion

Coffee can bread is a delicious and easy way to make a homemade loaf of bread without having to turn on an oven. The ingredients are simple and the results are delicious. It’s a great way to make quick and easy dinner bread. You can add herbs, spices, or seeds to the dough for extra flavor. 

Leftover coffee can bread can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days. Coffee can bread is vegan as it does not contain any animal products. Give coffee can bread a try and enjoy a delicious homemade loaf of bread.

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Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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