Homemade Bread Recipe: In an Upcycled Can for Fun! (2024)

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Honestly, is there anything better than the smell and taste of freshly baked homemade bread?

In this age of instant gratification, the art of bread making is at risk of being forgotten as it can be rather difficult to motivate people to make their own bread. Yet, the benefits are well-known and let’s remember…easier isn’t always better:)

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What are the benefits of making homemade bread?

Whatever happened to theconsumption ofour daily bread? Since the mid-20th century farmers and commercial producers have manipulated the system and sought ways to mass produce while keeping the cost low. The results have been disastrous for our health (i.e. grain and gluten sensitivities), our farmlands, and our environment.

This is the case for making your own bread! The benefits are incredible. Making your own bread allows you to control the ingredients based on your dietary needs. I’ve also found that we eat less bread now that I am making it homemade — which in general is a good thing — I try to bake one day a week, usually on Mondays, and once it’s gone it’s gone.

And lastly, one of the greatest benefits of making your own bread is the revival of this nearly forgotten skill.

What ingredients should I look for?

From unbleached bread flour to 100% whole wheat to sprouted spelt the choices for ingredients are numerous (and a bit overwhelming if you ask me). I like to keep things simple in my kitchen. When deciding on ingredients, I operate under our dietary values, looking for items based on this checklist:

  • Purchase directly from the farmer.
  • Locally-produced and harvested (if possible).
  • Non-GMO.
  • Small family run operation.
  • Co-ops.
  • Ethical business practices.

As a family, we generally do not have any food allergies or sensitivities — for which I am extremely thankful. However, I know many people do. Therefore, when looking for ingredients you must look for those that meet your dietary requirements.

This list is in no way exhaustive. These are justa few productsthat I have come to love and use frequently.

Grandpa’s Grain, afarmer that grows a variety of non-GMO grains inIdaho and delivers to Arizona when he comes to see his grandchildren, is as local as it getsfor me. Search LocalHarvest to find an independent grain farmer near you. King Arthur Flourand To Your Health Sprouted Flour Co.are also excellent sources for flours and grains.

Buying grain in bulk and milling it yourself is by far the most economical choice. From hand-crank manualmills to electric ones everyone has their own preference. According to my own experience, in addition to the recommendations ofour facebook community, some of the most popular grain mills include: Vitamix with the Dry Blade, NutriMill Grain Mill, and the manual Family Grain Mill.

There’s no doubt that sourdough bread is a farsuperior bread—and there’s nothing more frugally sustainable than harvesting thewild yeast in the air for free —but I have had many unsuccessful attempts at making it.I’ve taken the Gnowfglins Sourdough eCourse (which I highly recommend by the way), I’ve purchased cultures, and I’ve prayed over it…yet I have failed:( Talking to a dear friend —who also lives here in the desert southwest — we’ve determined our difficulties in sourdough bread-making are due to the arid climate (Just a guess…what do you think?). I will continue on my quest to create the perfect sourdough bread loaf…but until then it’s old-fashioned yeast bread for me.

Since most of the instant yeast on the grocery store shelves, unless otherwise labeled,contain GMO’s (genetically modified organisms)be sure to know your product and it’s source. Rapunzel Rize Yeast is a bit more expensive, but well-known for it’s adherence to organic and non-GMO practices.

I substitute local, raw honey in all my bread recipes.

The Recipe

There are several bread recipes that produce excellent results, but today I would like to share with you my favorite recipe for white yeast bread (it’s been modified from a recipe found in Forgotten Skills of Cooking.

Gather the ingredients:
-1 2/3 cup lukewarm water
-1 packet dry yeast
-5 1/2 cups unbleached bread flour
-2 teaspoons salt
-1 1/2teaspoons honey
-2 tablespoons butter, lard, or olive oil

1. Activate yeast according to packet directions. This usually means placing it in a small amount of lukewarm water, along with the honey, for a few minutes.

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2. Sift together the flour and salt.

3. Cut the butter, lard, or olive oil into the flour.

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4. Then pour in the yeast mixture and the remaining lukewarm water. Mixing until a loose dough is formed. Be sure to add water or flour as needed.

5. Now it’s time to knead the dough. This step can be performedfor 5 minutes by usingan electric Kitchen-Aid tool or a Bosch appliance. The most sustainable method is to learn how to knead by hand (performed for 10 minutes). Even if you use an electric mixer (like I do), it is super important to have the knowledge and practicekneaded by hand occasionally in order to refine your skills. Here’s a great video to help.

6. After kneading, put the dough in a large bowl and allow to rise for 1 1/2 to 2 hours, covered, and placed in a warm moist environment.

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7. Once dough has doubled in size, knead it again for 2-3 minutes. Cover again and let the dough rest for 10 minutes.

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8. Shape dough into loaves (this recipe makes 2 standard loaves or 1 standard loaf and 4 BPA-free bean can loaves) and place into well oiled pans. If using upcycled, BPA-free bean cans — a great way of using what you have to bake bread — grease the can and line the bottom with parchment paper.

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9. Once in pans, allow dough to rise doubling in size again (approximately 20-30 minutes).

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10. Preheat oven to 450 degrees fahrenheit.
11. Brush top of bread with water or egg wash.
12. Bake for 25-35 minutes. Note: When done, bread should sound hollow when tapped.

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13. Slice and enjoy!

Note: If you are going to use an upcycled can, be sure that it has been clearly labeled as a BPA-free can.

Share your homemade bread-making experience!

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Homemade Bread Recipe: In an Upcycled Can for Fun! (2024)


Is it safe to bake bread in a tin can? ›

The tin cans we see commonly being sold are food safe containers, it means they are designed to hold food. Baking in them is a whole.

What is the secret to making homemade bread? ›

12 tips for making perfect bread
  1. Use the right yeast. ...
  2. Store your yeast properly. ...
  3. Treat salt with care. ...
  4. Take your time. ...
  5. Try different flours. ...
  6. Consider vitamin C. ...
  7. Practice makes perfect. ...
  8. Don't prove for too long.

How did they make bread in the old days without yeast? ›

The most common source of leavening in antiquity was to retain a piece of dough (with sugar and water in) from the previous day to utilize as a form of sourdough starter. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples".

How did they make bread in the old days? ›

The practice was to use a little old dough, or leaven, to “start” the new dough. These two doughs were mixed together and allowed to ferment (rise) for some hours before baking. They made an astonishing 50 varieties of bread, paid wages with bread, and painted breadmaking scenes in their tombs.

What is the best tin to bake bread in? ›

Non-stick metal bread tins – Metal bread tins made from aluminised steel are best for baking bread.

Do they still make bread in a can? ›

As a ready-to-eat version of the regional bread favorite, B&M Brown Bread in a can is a quirky, beloved, and convenient New England tradition.

What not to do when making bread? ›

The top mistakes you're making when you bake bread
  1. You're measuring incorrectly. ...
  2. Your yeast is old. ...
  3. You're using low-protein flour. ...
  4. You're using too much flour (or water) ...
  5. Your oven isn't hot enough.
Apr 15, 2020

What adds flavor to homemade bread? ›

'Any nuts, seeds, small or chopped dried fruits, olives, fresh thyme or rosemary can be added without changing the dough.

What can I add to homemade bread to make it taste better? ›

Granulated sugar or honey: the sugar is used to “feed” the yeast and tenderize the bread. Salt: to enhance flavor. Oil: Vegetable or canola oil, or melted butter could be substituted.

Why is bread not baked on Wednesday? ›

It was to keep a Wednesdays bake from getting stale by Sunday. A Thursdays bake kept fresher into Sunday.

Why are bread makers no longer popular? ›

Some attribute the demise of the bread machine to the fact that cooks were just disappointed by their results. Lara Pizzorno, the author of Bread Machine Baking, chalked it up to food snobs who regarded the machine as “the electric equivalent of The Bridges of Madison County” in a 1996 article in The New York Times.

What did people use before yeast? ›

Prior to the introduction of these “commercial” yeasts, the primary yeast source for bakers and housewives was the yeasty foam or dreg waste collected from completed beer fermentations, and were sold directly by breweries (Frey, 1930).

How did they cook bread in Jesus time? ›

Bread was baked in small domed clay ovens, or tabun. Archaeologists have excavated ancient ovens which were usually made by encircling clay coils or from re-used pottery jars. The oven was heated on the interior using dung for fuel; flat breads were baked against the interior side walls.

What did they use to make bread in biblical times? ›

Barley. Barley was the grain most commonly used to make into flour for bread in Iron Age Israel. Barley (hordeum vulgare) was the most important grain during the biblical period, and this was recognized ritually on the second day of Passover in the Omer offering, consisting of barley flour from the newly ripened crop.

How did they make bread when Jesus was alive? ›

Without modern preservatives, fresh loaves had to be baked every second day or so. Flour had to be freshly ground between two stones every time new loaves were desired. Whether it was barley bread for a poor family or wheat bread for a well off one, it was the woman's job to grind the grain and kneed the dough.

Is it safe to cook out of a tin can? ›

Canned food should not be cooked in the can, as doing so can release harmful chemicals from the can and plastic lining into the food. Cans made of tin, aluminum, steel, and other metals can release toxins such as chromium and nickel when heated.

Can you cook on a tin can? ›

Absolutely NOT directly over a heat source due to hazardous fumes that could come off of the outside AND inside of the can, due to lining or coating or both. If I was in a jam, I'd cook in the can using a water bath.

Can aluminum cans go in the oven? ›

Aluminum is oven-safe. It has a temperature tolerance of -20 degrees F to 400 degrees F. It is most commonly used for to-go trays and containers. Aluminum is less expensive than CPET but similar in price to paperboard.

Can tin be used for baking? ›

Most commonly used for brownies, a square tin is a must-have baking tin. You can also use them to make some chocolate fudge or some no-bake bars. Being equal from all sides, they allow you to have well-proportioned quantities of anything you are using them for.


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