On Feb 25, 7:03*am, "jmcquown" > wrote:
> "Andy" > wrote in ...
> > jmcquown said...
>
> >> This one is in Grandma Brown's handwriting.
>
> >> Pop Up Bread
>
> >> 4 c. flour
> >> 1 pkg. dry yeast
> >> 2 eggs
> >> 1/2 c. milk
> >> 1/2 c. water
> >> 1/2 c. "salad oil"
> >> 1/4 c. sugar
> >> 1 tsp. salt
>
> >> Measure 1-1/2 cups of flour into a large bowl with yeast.
> >> In saucepan: *put milk, water, salad oil, sugar and salt. *Heat only
> >> until warm. *Then add to flour and yeast. *Stir until smooth then add
> >> slightly beaten eggs. *Add rest of flour to make a stiff batter, beating
> >> until smooth and elastic.
>
> >> Spoon into two well greased 1 lb. coffee cans. *Cover with plastic lids
> >> and let rise almost to top of cans. *Remove lids and bake at 350 for 35
> >> minutes. Cool 10 minutes and remove from cans.
>
> >> Jill
>
> > You actually expect us to try tin coffee cans?!?
>
> > You better modernize those 1930s recipes?
>
> > Andy
>
> I don't expect you to do anything, Andy *Wayne and a few others asked me
> to post the recipes I found in that old box; that's what I'm doing. *But
> really, you've never heard of coffee can bread before? *(Before I read
> through the recipe I expected it to be a recipe for popovers.)
>
> Jill

I've seen that done with brown bread (the kind served with baked
beans). I might try that with bread pans, as we don't keep coffee
cans around any more.

Thanks,
maxine in ri