There are many recipes for coffee can bread, but they all generally follow the same basic principle: bread dough is placed in a coffee can, the can is placed in a preheated oven, and the bread bakes inside the can. The resulting bread is said to be very moist and flavorful.
DISSOLVE YEAST IN WARM WATER IN A LARGE MIXING BOWL.
BLEND IN NUTMEG AND 1TABLESPOON SUGAR.
LET STAND UNTIL MIXTURE IS BUBBLY.
STIR IN REMAININGSUGAR, EVAPORATED MILK, SALT AND OIL.
WITH MIXER ON LOW SPEED, BEAT IN1 CUP FLOUR AT A TIME UNTIL DOUGH IS HEAVY, BUT TO STICKY TO KNEAD.
PLACEIN WELL GREASED 2 LB.
COFFEE CAN.
COVER WITH DAMP CLOTH OR WELL GREASEDCAN LID.
LET STAND IN A WARM PLACE FOR 1 TO 1 1/2 HOURS OR UNTIL LID POPSOFF.
REMOVE LID.
BAKE FOR 55 TO 60 MINUTES.
CRUST WILL BE VARY BROWN.
BRUSH TOP WITH BUTTER.
LET COOL FOR TEN MINUTES.
USING A THIN KNIFE,LOOSEN CRUST AROUND EDGE OF CAN, SLIDE BREAD OUT OF CAN.
COOL IN ANUPRIGHT POSITION.