When baking bread, I use the 48 oz juice cans, sprayed with cooking spray. Knead dough and put a ball of dough in the can filling it about 1/3 full. I bake 8 loaves at a time, and they all fit nicely in the oven. Bake as usual. Let cool for 10 minutes, and the bread will shake out easily.
Source: Just a need to bake the whole batch at one time.
By gollyg from Spruce View, Alberta, Canada
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Filling the cans 1/3 full, how many loaves will you get from a 2 loaf recipe? 4?5? more? A usual loaf gives me 10 slices. How about these? Thanks for your help and time.
Most of the juice cans I have purchased are cardboard. Does this pose a fire hazard? Otherwise, this is a great idea. I've heard of this before only using coffee cans.
Chef4U, I think this is the can; metal all the way through. Great idea, as I was thinking of buying one of those old Pyrex baking tubes. This is much more thrifty. Thanks. :)
My mother did this while I was growing up in the 60s and 70s. She did it probably from the time she was a wife and mother from the late 30s. There was a bakery that did it still in the 90s before we moved in 1997. The bakery is closed I believe but hope that tradition continues on as some still believe in baking from scratch for their families.
My grandmother always made her bread this way. Our meat was Nuteena sliced from a can so fit nicely on the round bread along with the tomato slice. Never could understand square bread. Even Bologna is round...lol
I want to make brown bread in soup cans in place of whole tomato cans but what the time adjustment from 31/2 hrs down to what?
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