KENTUCKY COFFEE CAN BREAD RECIPE

Lets talk about Bread

We'll be sharing all kinds of recipes with you.
Today, we are going to take a look at some old fashioned Bread recipes.

'Back in the day' when real Cowboys kept watch on the herd,
they often had fresh baked bread available to snack on.
When bread was considered a basic staple of life, fresh bread was cooked over the campfire.
They used dutch ovens, iron skillets, various pots and pans, cans, whatever was on the Chuckwagon.

I thought you might like to try an old Kentucky Favorite,
Old Fashioned Campfire Bread.
Now, be sure and use a metal coffee can and take off that paper label and plastic lid BEFORE you put it in the oven.


KENTUCKY COFFEE CAN BREAD RECIPE

3 to 3 1/2 c. flour, divided
1 package active dry yeast
1/2 c. milk
1/2 c. water
1/2 c. oil
1/4 c. sugar
1 t. salt
2 beaten eggs
1 c. shredded cheddar cheese

Combine 1 1/2 c. flour and yeast.
Heat milk, water, oil, sugar and salt until warm (120°),
stirring to blend; add to flour mixture along with eggs and cheese.
Beat with an electric mixer or by hand until batter is smooth.
Using a spoon, mix in the remaining flour, (batter will be stiff).
Divide batter and spoon into two well-greased 1 lb. nekkid Metal Coffee cans.
Any brand of coffee will do :)
Cover with plastic lids.
Let rise in a warm place until batter is about
1/4 to 1/2 inches below plastic lids, app ~ 45-60 min.

*Don't forget, Remove plastic lids before baking
Because of the height of the coffee can you should check to see
if you need to remove one of your oven racks, before pre-heating your oven.

Place coffee cans in the pre-heated oven;
Bake at 375° for 30-35 min.
Cool for 15 minutes before removing from can.


Of course everyone has heard the story of the invention of hush puppies.
right?
You haven't ?
Well let me tell you what I heard.
There was cowpuncher....
ok, ok
I will save it for another day,
right now I want to share some more old time bread recipes...




CAMP FIRE BREAD RECIPE

10 Cups flour
3 tsp salt
4 tsp black pepper
1 tsp sugar
1 T lard
4 ¼ Cups water (or update to: 4 C water & ¼ C evaporated milk)

Sift and mix ingredients together.
Use lukewarm water-dough is rather dry.
Let dough set for 20 to 30 minutes.
Roll out into ¼" to ½" thin rounds and
cook in a hot (bacon) greased, cast iron, skillet or Dutch oven.

Prick with fork and turn when browned.

*(Original cowboy bread of the famous King Ranch, Tx, circa 1850's)


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OLD TIME COWBOY BREAD RECIPE

1 package yeast
1 quart warm milk
1/2 cup vegetable oil
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
1 teaspoon salt
8 cups flour or enough to make dough stiff

Dissolve yeast in 1/4 cup warm water.
In large bowl combine all ingredients.
Let stand in warm place until doubled in size.
Grease 2 (9 x 13-inch) cake pans.
Pat dough into pans, especially in corners.
Bake at 350 degrees F for 25 to 30 minutes or until golden brown.

Dough will keep 3 weeks in refrigerator.
After refrigeration, there is no need to let the dough rise before baking.
*recipe courtesy of recipes to go


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AUTUMN PEAR BREAD RECIPE

2 Cups flour
1 Cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp nutmeg
1/2 Cup butter or margarine
2 eggs
1/4 Cup buttermilk
1 tsp vanilla
1 Cup finely chopped ripe pears

In large bowl, combine dry ingredients.
Cut butter into mixture until it resembles coarse crumbs.
In small bowl, beat eggs, buttermilk and vanilla.
Stir in dry ingredients until just moistened.
Fold in pears.
Spoon into three mini loaves 5x2-1/2x2.
Bake 350F for 35 to 40 minutes.
Cool in pans 10 minutes before removing.

*