Pop-up Bread in Can with Cheddar

I bake my Easter bread in big juice can, some use coffee cans. It’s rich, but light and very flavorful bread in the form of a cylinder. Vintage recipe, adapted from Parsimonia blog.


For one loaf (10 slices):

1 1/2 cups all-purpose flour
1/2 package (1/8 ounce) active dry yeast
2 tbsp. dry milk powder
1/2 cup warm water
4 tbsp. butter, melted
2 tbsp. sugar
1/2 tsp. salt
1 egg, beaten
1/4 cup shredded cheddar cheese

Combine flour, milk powder and yeast, add warm water, egg, melted butter, cheese, sugar and salt.

Beat with electric mixer or by hand until batter is smooth.

Spoon batter into greased can (2 lb.). Let rise in a warm place until batter is about 1/2 inch below the edge of the can, about 2 hours.

Carefully put bread in a preheated oven (350F) and bake until light brown 45 minutes. Cool for 15 minutes in can before removing, then cool on wire rack.


1 slice  is about 130 calories

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