Bread in a Jar

brown-bread-by-jeffreywBread always tends to get smashed in our packs when we’re out hiking and that makes for some sorry sandwiches along the way. Cans are a great way to keep your bread from becoming a flat mess on the trail but bread is square and cans are usually round—which makes for a lot of waste. Instead, you can bake some quick bread in your cans for resealable, easy to make bread that survives the trip.

If you’re questioning if cooking inside of cans is okay, know that Americans have been cooking Boston Brown Bread in coffee cans for a long time. If you’re worried about safety, use BPA free cans.

Ingredients:

  • 1 cup warm water
  • 1 tablespoon olive oil
  • 1 egg, slightly beaten
  • salt to taste
  • 1/4 cup finely minced sun-dried tomato
  • 1/3 cup finely grated Parmesan cheese
  • 1 cup whole wheat flour
  • 2 cups all purpose flour
  • 1 package (or 1 tablespoon) yeast

Directions

  1. Mix everything together to create the dough and kneed it until smooth.
  2. Spray the insides of two large cans of your choice with non-stick spray.
  3. Divide the dough and place it into the cans.
  4. Cover and let rise about an hour.
  5. Put the cans in a cold oven and turn the heat on to 400 degrees. After fifteen minutes, turn the temperature down to 350 degrees.
  6. Let bake another fifteen minutes and remove when the bread sounds hollow.
  7. Let cool and you’re ready to pack up!

Give this a try if you’re looking for an alternative to smashed bread on your trips. This works best with recipes like brown bread, zucchini bread, pumpkin bread, and other more batter-style breads but traditional yeast bread works too.

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