August 18, 2017
"Russian bread, baked in a coffee can. Makes 2 loaves"
- FOR ICING
- Serving Size: 1 (694.7 g)
- Calories 2280
- Total Fat - 73.5 g
- Saturated Fat - 14.3 g
- Cholesterol - 215.9 mg
- Sodium - 1333.9 mg
- Total Carbohydrate - 365.5 g
- Dietary Fiber - 10.5 g
- Sugars - 139.1 g
- Protein - 42.1 g
- Calcium - 218.1 mg
- Iron - 5.6 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.5 mg
Dissolve yeast in Warm water
Add milk, sugar, salt, eggs, shortening, raisins, almonds, vanilla and 2 12 cups flour Mix till smooth
Add enough remaining dough to make dough easy to handle.
Turn out dough into lightly floured, surface and knead till smooth and elastic.
Place dough in oiled bowl and turn to coat.
Cover dough with a damp cloth, and let dough rise until doubled.
Punch down dough and let rise until almost double
Divide dough in half and shape each half into a rounded bun-like shape
Please each in an empty 1 pound coffee can, cover and let rise until dough begins topuff up over the top of the can
Heat oven to 375
Place cans on low rack so that midpoint is center of the oven
Bake 40 to 45 min
Combine all icing ingredients and mix till smooth
Drizzel icing over the tops of the loafs, allowing to drizzle down the sides
Tips & Variations
No special items needed.