In a bowl add 1 can of full bodied beer (room temp.)
1/2 C. granulated sugar
3 Pkgs. quick rise yeast.
Stir together. Set aside.
In the mixer bowl add
3 cups bread flour
1 tsp salt
1/2 cup sugar
3/4 cup flax seeds
Mix thoroughly
With the stir blade in place add:
the beer-yeast mix
1 block of silken tofu (don't drain)
1/4 C. canola oil
Mix on medium speed for 3-5 minutes.
Change to the dough hook:
Add additional flour, 1 cup at a time , kneading all the while
until the dough ball is elastic and pulls away from the bowl.
Approximately 3-4 additional cups are needed.
Continue kneading for a minimum of 10 mins.
Prepare 7 squares of aluminum foil to cover the coffee cans.
Thoroughly spray or oil (canola) the cans (13 oz.)
Turn oven on to warm. Place a shallow bowl with 2 cups of water
on the bottom rack.
Move dough from mixer to a lightly floured surface.
Roll into a log about the diameter of your arm.
Divide into 7 equal parts, rolling each into a sphere.
Drop each into a coffee tin. Liberally spray tops with canola
oil or Pam.
Cover loosely with the aluminum squares.
Place in oven. Let rise in oven for approx. 1 hr. or until they
push up the covers.
Without moving tins or the covers, turn oven up to 400
F and bake for 15 min.
Turn oven down to 350 F. Bake for 20 min. more.
Test internal temperature of a loaf. At 190 F. the bread is done.
Immediately remove from tins and cool on wire rack.
The loaves keep well in the refrigerator. Freeze excess.
Recipe developed by E. L. Rhamstine
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Page updated June 2002
