Baked white bread in a coffee can

White Bread Baked in a Coffee Can: History and Origin

White bread baked in a coffee can is a traditional recipe that reflects the creativity and adaptability of home cooking. Its origin dates back to times when saving and recycling were essential, especially in rural and urban communities that sought practical methods for preparing bread without the need for specialized pans. This technique became popular in several Latin American countries, where reusing coffee cans was common and helped create homemade loaves with a unique shape and a crispy crust.

In different Latin American countries, this bread may have various names. For example, in Mexico and Guatemala, it is simply called "pan de lata" (can bread), while in some parts of Central America it is known as "pan en molde casero" (homemade mold bread). Despite the differences in name, the essence of the recipe is the same: a soft white bread, made with basic ingredients and baked in a can that gives it a characteristic size and texture.

The reuse of coffee cans for baking bread is also a reflection of domestic economy and sustainability, demonstrating that with few resources it is possible to create nutritious and delicious food. This simple recipe combines tradition, practicality, and flavor, remaining relevant in Latin American kitchens to this day.

How to Make White Bread Baked in a Coffee Can

This white bread baked in a coffee can is a simple and practical recipe that will allow you to get homemade bread with a soft texture and a perfect golden color. Below, we show you the necessary ingredients and the detailed steps so you can enjoy fresh bread made by yourself.

Ingredients:

Wheat flour, active dry yeast, milk, water, vegetable oil, sugar, salt, and eggs.

Steps:

Sift the flour onto a piece of wax paper.

Measure 1-1/2 cups of this flour into a large bowl.

Incorporate the yeast.

In a saucepan, place the milk, water, oil, sugar, and salt.

Place over low heat and warm just until lukewarm, stirring to mix.

Add the liquid ingredients to the flour and yeast in the bowl and beat until smooth.

Incorporate the eggs.

Add enough additional flour to make a firm dough, beating until it is smooth and elastic.

Pour the dough into 2 well-greased 1-pound coffee cans.

Cover with plastic snap lids and place in a warm spot for the dough to rise.

When the dough almost reaches the top of the cans, approximately 1 hour, remove the lids and bake at 375 °F.

Bake for 35 minutes or until the bread is tall and well-browned.

Let cool in the cans for 10 minutes before unmolding onto a wire rack to cool completely.

Baked white bread in a coffee can