Tin can bread

Yield: 1 Servings

Measure Ingredient
4 cups Whole Wheat Flour
1 pack Active Dry Yeast
½ cup Water
½ cup Milk
¼ cup Honey
½ cup Butter
1 teaspoon Salt
½ cup Sunflower Seeds; Ground
½ cup Raisins; Chopped
2 \N Whole Eggs

1. Soak raisins for 2 to 3 hours in warm water.

2. Mix 2 cups flour with yeast. 3. Stir water, milk, honey, butter and salt over low heat until butter melts.

4. Cool about 5 minutes.

5. Add to flour and yeast mixture.

6. Add eggs, remaining flour, sunflower seeds and raisins.

7. Knead on a floured board until dough is smooth and elastic and raisins are well distributed.

8. Divide dough in half and drop each roll into a tall tomato juice can that has been generously coated with butter.

9. Cover each can with wax paper, held on by a rubber band.

10. Let rise in a warm place, 85 degrees, until dough is within 1 inch of the top of the can.

11. Remove covers and bake in a 375 degree oven for 35 minutes.

Recipe by: diane@...

Posted to recipelu-digest Volume 01 Number 196 by "Diane Geary" <diane@...> on Nov 4, 1997

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