Old-fashioned tin-can bread
So, you'd like to make a loaf of homemade bread, but you don't have a bread pan. That's not a problem! Today, allow me to show you how I make basic mini loaves of bread quickly and simply by using clean, empty tin cans. Yes, it can be done easily. No pun intended. Just make sure that you grease the inside of your tin cans well with cooking spray.
Ingredients:
3 cups of self-rising flour
2-1/4 cups of milk
cooking spray for greasing your tin cans
Instructions:
For this recipe, you can use 15-ounce cans or 28-ounce cans. Only fill the cans about halfway with the dough. Today I am using two 15-ounce cans and one 28-ounce can. (The larger cans will need a little more baking time.)
In a bowl, add the self-rising flour. Slowly pour in the milk. Mix the ingredients with a wooden spoon or spatula until they're combined. This is supposed to be a wet, unkneaded dough, but it should not be overly wet. Add extra flour if needed.
Grease your tin cans with cooking spray. Then transfer the dough to the prepared tin can or cans. Only fill the cans about halfway with the dough. Place the filled cans on a cookie tray to prevent any spillovers inside your oven during baking.
Transfer your tin cans to a 350-degree oven and bake for about 30 to 40 minutes, or until your bread is browned to your preference. Once your bread has risen and baked for at least 15 or 20 minutes, lay the cans on their sides and finish baking. You'll want to do this to ensure that the bread is cooked throughout the center.
Once your tin can bread is finished baking, turn the cans upside down to flip the loaves of bread out onto a cutting board or cooling rack. Allowing it to cool completely before slicing.
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