Yes I Can Bread

This recipe is fun because you bake it in a can and when you slice it, you have nice, neat rounds.


  • 1-1/2 cups raisins
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  • 2 cups water
  • 3/4 cup sugar
  • 2 3/4 cups flour
  • 2 tsp. salt
  • 2 tsp. soda
  • 1 egg
  • 1 Tbsp. melted shortening


Boil raisins and water for two minutes and cool. Then add the sugar, flour, salt and soda. Mix well. Add egg and shortening. Mix again. Pour into two cans that are greased well and approximately a 14 to 16 oz. size.

Servings: 12
Time:10 Minutes Preparation Time
45 Minutes Cooking Time

Source: A friend

By Elaine from Iowa

April 24, 20090 found this helpful

Recipe sounds great, but use CAUTION, not all cans are food safe. Do not use cans from non-food products. Any can that has had food directly in contact with the metal surface should be okay (coffee, juice, soup, etc.) Any metal container such as cookie and candy containers that are lined with paper are NOT safe for cooking or storing food where the food will come into direct contact with the metal. Those pretty paper liners are to keep the food from touching the metal container. If the container was food safe, no paper would be present.

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April 25, 20090 found this helpful

What temperature do you bake it on and how do you get it out of the can after it's baked?

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April 25, 20090 found this helpful

At what temp do you bake it?

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April 25, 20090 found this helpful

I also bake bread in 48 oz juice cans , I use a basic bread recipe from a 1917 Purity cookbook. makes enough for 8 loaves, and all fit in the oven nicely. Bake at 375 for 35 min. let sit in cans for 10 min. then they just shake out.

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