From the kitchen of Josephine Barkwell
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 cans greased with crisco and coated in cornmeal (I use 28 oz cans from crushed tomatoes/ pumpkin). Coat the cans well or the loaf will stick.
Raise.
Bake @ 400, 20 – 30 minutes, or until golden.
Immediately remove from cans or it will get soggy.
NOTES:
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. -Stephanie
Coat 2 cans with Crisco, add cornmeal, roll can to coat.
Add the dough, it should fill half the can.
After rising, the dough will come to the top of the can.
Fresh from the oven, nice golden color.
Immediately remove from can or it will get soggy.
