Tavern Bread

Step 1: Prepare the four 16 oz cans that have been previously sterilized in the dishwasher by greasing them. Set aside.

Step 2: Combine the coffee granules, water, molasses and honey in a heavy saucepan. Cook over low heat until the granules dissolve. Let cool to between 105 and 115 degrees, then transfer to a large bowl.

Step 3: Stir in the yeast and let stand 5 minutes until it bubbles. Add the milk, oats, vegetable oil, salt and ginger. Stir to combine.

Step 4: Add the whole wheat flour and ONLY 1 cup of the all-purpose flour.

Step 5: Beat, at medium speed, for one minute, then remove from mixer stand. Gradually add the remaining 2 cups of all-purpose flour, stirring with a wooden spoon.

Step 6: Divide the dough into the cans. Let rise, uncovered, in a warm place (about 85 degrees), free from drafts, for one hour or until doubled in bulk.

Step 7: Preheat oven to 350 degrees and bake for 30 minutes. Remove from the cans immediately, and let cool on wire racks. Makes 4 loaves.

When making as a gift, I include several flavored butters in the basket with the bread loaf. Honey butter, pumpkin butter, cranberry butter, jam butter, honey-peach, endless!!!