On 20 Jan 2014 17:55:20 GMT, notbob > wrote:

>On 2014-01-20, jmcquown > wrote:
>
>> http://www.foodnetwork.com/recipes/a...ipe/index.html
>>
>> "Special equipment: 2 empty (26.5-ounce) metal cans"
>>
>> Okeaaaay... good luck finding the cans to bake the bread in.
>
>....and the wheat flour and non-stick spray. Fergetabowdit!
>
>I'd do this recipe:
>
>http://www.simplyrecipes.com/recipes...n_brown_bread/
>
>That whole can thing is absurd. Best brn brd I ever tasted was from a
>little mkt bakery in Murphreesboro TN and they weren't made in a can.
>Plus, ABs recipe got no raisins. Bah! ...humbug.
>
>nb

The tradition is to prepare the bread in a cylindrical container. I
believe that it started as a New England tradition. Being made in a
can has nothing to do with the fact that one can buy a commercial
product today that is in a can. Brown bread originally referred
(Europe, maybe Irish?) to a bread made with dark flour and grains.
There is no reason to not make use of small loaf pans to prepare the
bread.
Janet US