Recipe - Tin Can Bread

4 cup Whole Wheat Flour
1 pack Active Dry Yeast
One half cup Water
One half cup Milk
One fourth cup Honey
One half cup Butter
1 teaspoon Salt
One half cup Sunflower Seeds; Ground
One half cup Raisins; Chopped
2 Whole Eggs

1. Soak raisins for 2 to 3 hours in warm water.

2. Mix 2 cups flour with yeast.

3. Stir water, milk, honey, butter and salt over low heat until butter
melts.

4. Cool about 5 minutes.

5. Add to flour and yeast mixture.

6. Add eggs, remaining flour, sunflower seeds and raisins.

7. Knead on a floured board until dough is smooth and elastic and raisins
are well distributed.

8. Divide dough in half and drop each roll into a tall tomato juice can
that has been generously coated with butter.

9. Cover each can with wax paper, held on by a rubber band.

10. Let rise in a warm place, 85 degrees, until dough is within 1 inch of
the top of the can.

11. Remove covers and bake in a 375 degree oven for 35 minutes.

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 196 by "Diane Geary"
diane@keyway.net on Nov 4, 1997