Thursday, March 12, 2009

My Husband's Favorite Bread!

*I know this is a funny place to add a footnote, but for those of you that have already read this post and taken the recipe, here's a hint: After removing from the oven, let cool about 20 - 30 minutes and remove from pan to cooling rack. (If allowed to cool completely in the cans, the bread will be a little "soggy" from the moisture.)

I probably should post this on 'Odds and Ends'
but I wanted you to try it!

It's an easy recipe.
And as you can tell, it's baked in 15 oz. vegetable cans.

Brown Bread

Brown Bread

preheat oven to 350 degrees F
Butter four 15 oz. aluminum vegetable cans.

1 cup raisins
2 cups boiling water
1 cup sugar

Combine and let stand for three hours.

Add 1 egg,
1 Tblsp. shortening,
dash salt,
2 3/4 cups flour,
2 tsp. baking soda
1 tsp. vanilla

Stir until mixed.
Pour equal amounts into each can.

Bake for one hour.


bobbie said...

Wow! That sounds good - and really easy. I'll have to try it out. Thanks.

joey said...

Wow, I haven't tasted this in eons (my mother made this)! I had totally forgotten about this wonderful taste treat ... thanks for sharing :)

Shady Gardener said...

Bobbie, I hope you have a chance to try it. It disappears very quickly around here! :-)

Joey, I cannot believe I've helped YOU with a recipe! Yea, me! ;-) I hope you get a chance to try it soon.

Gail said...

Shady, Finally an easy bread for me to make~~my husband will love this one! Thank you! Is it melting up there? We are having sleet right now! Gail

RainGardener said...

Shady, this sounds wonderful. I especially like it when made in little cans like that. I'll have to take a break from making my hubbies favorite (Pineapple Zucchini Bread) and see if he likes this one. I'm sure he will!

gardenerprogress/Catherine said...

Sounds like it's good! I love the cans, what a great idea!

Shady Gardener said...

Gail, I hope he likes it. :-) It's good with butter (or butter/canola oil mix). :-)

My mother-in-law used cans, and I like the recycling idea! Hmmm. Pineapple Zucchini bread sounds great, too!

Catherine, H eats it with a lot of butter! ;-)

Kathleen said...

How cute is that?? Bread in a can! It sounds delicious and reminds me of a visit to Longwood Gardens where they served bread baked in flower pots.

Cameron (Defining Your Home) said...

Looks yummy! The recipe sounds familiar. It think that I've had something similar, made by a friend years ago.


Anonymous said...

Your loaves look delicious. This would be a great gift idea.

luciana said...

what a great recipe. I hope mine turns out as nice as yours.

Shady Gardener said...

Kathleen, Maybe there's a way to work something clever out like that!! :-) Thanks for the idea.

Cameron, Maybe if you try it, you'll remember?

Grace. You're right, it Would be a good gift idea.

luciana, Let me know how yours comes out. :-)

Iowa Victory Gardener said...

Hi Shady,
I haven't made bread in cans for years, but back when I was a poor student I used to do this. (I can afford loaf pans now, lol.) I'm more of a yeasty bread kinda guy most of the time, but I have been getting back into making some quick breads lately (Pumpkin Muffins last weekend) because they are so easy and fast!

Do you think this would work as well with dried cranberries? Neither of us is a big fan of raisins, but seems like other dried fruits could work as well?

Nutty Gnome said...

Your bread does sound yummy and I'd love to try it - but I have NO idea what shortening is!
Could you hep me on this one please - I think it's the 'two nations divided by a common language' thing cropping up again!

troutbirder said...

I think I can smell it freshly baked from here. My boys and I used to take the commercial brand, B&M I think it, was on canoeing trips. In the can it was indestructable and couldn't get wet.

Shady Gardener said...

IVG, There is satisfaction in baking quick breads sometimes... and there's quite the diversity of recipes. Yum! I love pumpkin muffins! Yes, by all means, add dried cherries!! They will plump up, so you may want to chop them before you soak them. Let me know the outcome.

NuttyGnome, I'd no idea this would have been a stumbling block! Shortening is butter, or in this case, I used canola oil. If a recipe calls for 1 cup of cooking oil, I will half that amount and add yogurt (or sometimes applesauce!) to equal the total amount. :-)

Troutbirder, I have a tip for you if you make this bread to take fishing (etc.). Bake it, let it cool and remove from the pans. If left in the pan to completely cool, it gets a little soggy. After it has completely cooled, reinsert into the cans. ;-)

Nutty Gnome said...

Thanks Shady - another problem solved! I've spent years wondering what on earth shortening was!

I'm off to try your bread now that I've got all the ingredients!

Jan (Thanks For 2 Day) said...

Wow--how easy this looks, and yummy. I can already smell it...and almost taste it! It does remind me a little of a recipe my mom used to make all the time...we all loved it! Thank you for sharing this, Shady:-)