From the kitchen of Josephine Barkwell.
When I asked Grandma for this recipe she gave me a list
of ingredients & amounts. That's it. This is how I make it.
The boys called this "Circle Toast" when they were little.
Baking the dough in cans gives it it's unique shape. Like
English Muffins, this is meant to be eaten toasted.
In bread machine:
1 c warm milk (micro 1 min)
1/4 c water
3 c flour
1/2 Tbsp sugar
1 tsp salt
1/8 tsp b. powder
2 1/4 tsp yeast
Put on dough cycle.
This is a sticky dough. I use a silicone spatula to scoop the
dough out of the bread machine pan & into the cans.
Place in 2 greased cans coated in cornmeal (I use 28 oz
cans from crushed tomatoes/ pumpkin).
Coat the cans well or the loaf will stick.
Raise * 30 min.
Bake @ 400, 20 min -30 minutes, or until golden.
Immediately remove from cans or it will get soggy.
*How I raise bread*
Place small oven proof dish filled with water in bottom of
oven. Have oven on lowest setting.
Coat 2 cans with crisco.
Roll the can to coat entire
can with cornmeal.
Add the dough. It'll be
about half way up the can.
After it raises, the dough
will be near the top of the
Fresh from the oven.
Golden top. Immediately
remove from cans or it will
See the ridges? Coating
the can well with crisco &
cornmeal is important to
keep bread from sticking.
The bottom of the loaf.
* As a loaf: Let cool completely. Wrap in plastic wrap. Put in
a freezer bag. Squeeze all air out.
* Sliced: Let cool completely. Slice. Lay single layer on a
cutting board/ cookie sheet. Put in freezer for 20-30
minutes. Put in a freezer bag. Squeeze all air out. When
you want some, just grab a slice from the freezer & put it in
the toaster. No need to thaw, but it may take longer to toast.
Cool loaf. Slice. Toast.
Top with butter or jam.
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