A unique no-knead loaf developed for baking in coffee cans to create that special mushroom shape, this white bread is a savory loaf that fills the kitchen with an incredible aroma while it bakes. Since it takes only one rise in the molds, you can plan on 2 hours from mixing to table. In my travels around the United States, home bakers most often surprise me when they tell me this is their favorite bread recipe. It utilizes creamy evaporated milk, which has 60 percent of its water removed and gives the bread an especially delicate, moist texture. I think you will find it exceptionally easy to prepare, and each variation is as good as the master recipe. I use two glass baking canisters in lieu of coffee cans, which are not so often readily available.
Bake ware: Two 13-ounce coffee cans or two 4 1/2-inch diameter ovenproof glass baking canisters
Step 1: Mixing the Batter: In a small bowl, sprinkle the yeast, a pinch of the brown sugar, and the ginger over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
To make by hand: Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in a large bowl. Beat vigorously with a balloon whisk or dough whisk, at least 40 strokes by hand, until thick and sticky. Add the yeast mixture and beat vigorously for 1 minute more. Continue to add the remaining flour gradually, 1/2 cup at a time, then beat vigorously another 100 strokes, about 2 minutes. The batter will stay sticky. Scrape down the sides of the bowl with a spatula.
To make by mixer: Combine the milk, the remaining sugar, salt, oil or butter, and 1 1/2 cups of the flour in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat for 1 minute on medium speed, or until thick and sticky. Add the yeast mixture and beat for 1 minute more. Continue to add the remaining flour on low speed, 1/2 cup at a time, then beat vigorously about 2 minutes on medium speed. The batter will stay sticky. Scrape down the sides with a spatula.
Step 2: Panning and Rising: Generously grease the bottom and sides of the coffee cans or glass baking canisters. Divide the batter evenly between the 2 molds, filling one-half to two-thirds full. Use a spatula to push the batter into the corners and smooth the top with flour-dusted fingers. Cover loosely with plastic wrap lightly greased with vegetable oil cooking spray and let rise at room temperature until double in bulk, about 45 minutes to 1 hour; the batter should be even with the rim of the pan and slightly lift up the plastic wrap. Do not let the dough rise more than double (over risen loaves collapse during baking). If the batter overrides, scrape it into a bowl, beat vigorously about 20 strokes, then return it to the pan and begin the rising again.
Step 3: Baking, Cooling and Storage: About 20 minutes before baking, place the oven rack in the lower part of the oven and preheat the oven to 350° (325° if using glass molds).
Bake until the top is crusty and dark brown, the bread sounds hollow when tapped, and a cake tester inserted into the center comes out clean, 40 to 45 minutes. An instant-read thermometer should read 200 degrees. The crown will dome about 3 to 4 inches above the rim of the mold. Cool in the molds for 5 minutes. Turn the mold on its side and slide the loaves out onto a rack to cool on their sides for at least 2 hours. Serve slightly warm, sliced into thick rounds or cut into long wedges, with lots of butter.
Store wrapped in a plastic food storage bag at room temperature for up to 3 days or in the freezer for up to 2 months.
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|Serving Size: 1 Recipe (638g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 543 (47%)|
|Amt Per Serving||% DV|
|Total Fat 60.4g||81 %|
|Saturated Fat 20.7g||103 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 19g|
|Cholesterol 98.7mg||30 %|
|Sodium 436.7mg||15 %|
|Potassium 2198.6mg||58 %|
|Total Carbohydrate 141.2g||42 %|
|Dietary Fiber 37.8g||151 %|
|Sugars, other 103.4g|
|Protein 38.5g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1162
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