CANNED BREAD RECIPES RECIPES

Steps:

• sterilize wide mouth pints while in boing water cream shorting an sugar an beat in eggs pumpkin an water .
• sift flour baking powder soda an spices an mix all together.
• now pre heat oven to 325.
• take 7 or 8 wide mouth pints an grease with crisco.
• FILL ONLY HALF FULL! maby a smuge less bake for 45 minutes.
• REMOVE ONE AT A TIME WIPE EDGES A THEN PLACE LID AN RINGS ON SCREW TIGHT the heat will seal the jars.
• bread will keep for one year does not last that long in my home come holidays GONE also you can add other fruits instead of pumpkin.

Steps:

• In a large bowl, dissolve yeast in warm water.
• Blend in cardamom and 1 tablespoon sugar and let stand 5 minutes.
• Stir in remaining 2 tablespoons sugar, milk, oil and salt.
• Add 2 cups flour and beat at medium speed of electric mixture until smooth.
• By hand, stir in remaining flour, enough to make the batter very heavy, but to sticky to knead.
• If you have a heavy duty mixer you could do it all in the machine.
• Place batter in 2 well greased one pound coffee cans.
• Cover with greased plastic lids (dough may be frozen at this stage).
• Let cans stand in warm place until lids pop off tops, about 1 1/2 hours (if frozen, allow cans to stand for 4 to 6 hours in warm place).
• Remove lids and bake at 350°F for 45-50 minutes.
• If using a 2 pound can, bake for 1 to 1 1/4 hours.
• Cool for 10 minutes, loosen crust around edges with a knife and let bread slide from can.
• Place loaves on wire rack to continue cooling.
• This can also be made in 2 bread pans.