On a recent trip to Portland, OR, my aunt treated us with this amazing bread recipe. Called mushroom bread, it’s basically a delicious loaf of bread that is cooked in a one pound coffee can and emerges looking like a mushroom.
The recipe, evidently, comes via my Aunt’s mother, who had a subscription to Sunset Magazine over 40 years ago, and deemed this one worth saving. It’s really easy… after you mix the dough, you stick it in a coffee can, wait for it to rise (and pop the top off!), and then bake.
And let me just say for the record, that I am very glad my aunt has kept so many of her old recipes, because this one rocks.
Click below for details…
Here’s how you will make this bread. Which you will. It’salso fun for kids to watch the dough rise inside the unorthodox pan…
Mushroom Bread – from AJ’s 44 year old recipe file
1 pkg. Yeast
1/2 Cup warm water
1/8 tsp powdered ginger
3 TB sugar, divided
1 tsp salt
1- 12oz can Evaporated Milk
3 TB oil
4 to 4 1/2 Cups flour
Two – 1 pound coffee cans with plastic lids. Butter insides of cans and lids.
Dissolve yeast in warm water in large bowl, then stir in ginger and 1 TB sugar and let stand in warm place until foamy on top (about 15 min.). Stir in remaining sugar, salt, milk and oil. Then gradually add flour with a wooden spoon. Blend well. Dough will be heavy and sticky. Divide in half between the two coffee cans. Put on lids. Let stand in warm place and let dough rise until lids pop off (about 1 hour or more).
Preheat oven to 350 degrees. Place cans on lower shelf and bake uncovered for 45 minutes or until deep golden brown.
Remove from oven and brush “mushroom” tops with butter. Let stand for 5 to 10 minutes, then take knife and run around edge of cans to remove bread. Or just try to tap and shake bread out.
Cool on rack if you can stand to wait! Makes excellent toast.