Yeast Bread recipes using a #10 can

[Eat.Choui]

Hi all,

Since the place I work for has an abundance of #10 cans, we were thinking to using them to bake some type of yeast bread. I was thinking that maybe a rich yeast bread would work well in it (Portuguese sweet bread). A coworker suggested using them for our sourdough bread, similar in the use of a covered dutch oven.

Can most types of yeast breads be baked in a #10 can? Are there any bread recipe that specifically calls for the use of a #10 can?

Thank you in advance!

[LabLady]

Is there any advantage to baking in a can? I would worry about how much BPA is getting into your bread.

[ElenadeUSA]

I baked in cans years ago before there was BPA lining. At my age now I'm not going to worry about it, but if you have kids maybe a little research would be warranted. I do have a cylindrical insert that came with my old crockpot (avocado green mode -that dates that!) so I could use that. Any tall round thing should do, canisters, flowerpots, vases, etc.

[lcool]

There are a few cans still out there without the BPA lining,even fewer without the pull top.They do rust fast is another reason they are in limited use.
X some European brands of coffee in small cans and very few others.
Can advantage?,a tall round shape,they get hot so you have great crust colour.A beautiful presentation for brioche and easy to slice.

I would second what ElenadeUSA says below.For years MONKEY BREAD was baked in terra cotta flower pots or BUNDT PANS.The first MONKEY BREAD pan introduced was nothing more than a plant pot without the drain hole at a rediculous price.

[lcool]

For thirty years I have used them for brioche and other egg-butter-yeast breads with one exception,a Savarin.No oven temp changes.A bit more time than in the standard flute pan.
With practice they are useful and the price is right.Rust spots show up fast at the price who cares.A bit extra oil,butter etc for pan prep and if a loaf sticks a bit,just open the bottom and push.

[ElenadeUSA]

I once made a delicious yeast steamed bread that was in the original New York Times Natural Food Cookbook. I have a new version of this book and this recipe doesn't seem to be in in. If anyone has the older edition (published in the 70's) maybe they could post the recipe for this steamed yeast bread.

[chowser]

I think breads baked in containers, like brioche, casatiello, pannetone would bake fine in those; as you were saying the richer ones that don't need that crispy crust. I have shaped cylindrical bread bakers that I make sandwich bread in, and use it often for softer breads. You do want to make sure it's very well buttered. I'd probably use parchment rounds and then put it in.

[todao]

Great suggestion re: the parchment rounds. Failing to line the can would make it virtually impossible to rescue the finished loaf.

[NEChef]

I've just posted a question about cooking brown bread (New England-style) in a coffee can. This is not a yeast bread, but in any case, I wanted to raise the issue of safety. Most cans these days are lined with BPA or some other polymer. A lot of people are concerned about these leaching into the foods, but I generally eat so few canned items that I'm not concerned about that. I DO, however, wonder about the safety of cooking in these cans, which were never meant for cooking. Old tin and steel cans are fine, but BPA at high heat would probably be quite unsafe. I've asked on my brown bread thread whether anyone knows of brands which still use regular old unlined cans - I'm dying to try homemade brown bread but want to be safe.

[todao]

Most of the breads I've seen that were baked in a can were quick breads, not yeasted breads. But I don't see why you couldn't make it work. I would work with a simple yeast formula (not a sourdough) that called for a single fermentation stage followed by a final proofing period. For greater flavor a poolish might be a good way to kick start the formula.