[an error occurred while processing this directive] Coffee Can Bread and Sour Cream Coffee Cake - Steven and Chris
Coffee Can Bread and Sour Cream Coffee Cake

Coffee Can Bread and Sour Cream Coffee Cake


"Simple Recipes with Gourmet Results" - that's what the Ladies of the Best of Bridge promise for anyone who give their recipes a try. Their new book, The Complete Best of Bridge Cookbooks includes all the recipes from their first two books in one comprehensive volume. More than 30 years later, they continue this fabulous tradition by passing their fail-safe recipes onto the next generation - and Mary Halpen came by to show us some of the best baking from the Best of Bridge.


Coffee Can Bread
This is a simple no-yeast bread!


2 TBSP Honey or Sugar
3 CUPS Flour or a mixture of 1 CUP each Wheat Germ, Whole Wheat Flour and Oatmeal
2 TBSP Baking Powder
1/2 TSP Baking Soda
1/2 TSP Salt
1 3/4 Cups Milk

Mix dry ingredients in large bowl. Stir in milk and honey. Put in a well greased 1 LB coffee can and cover with foil. Let stand for 5 minutes.

Bake at 350 degrees Fahrenheit for 1 1/2 hours. Let cool 5 to 10 minutes and turn out. Serves 10 - 12.

Note: If you don't have a coffee can, a loaf pan will do - just reduce the baking time by about 20 minutes.

Additional Notes:
The bread was baked in two loaf size pans lined with parchment paper:
- 9.25 length X 5.25 width X 2.75" high
- 9 length X 5 width X 2.5 " high

1 3/4 cups milk were used for the finished + in studio, as shown in the

Mary says that she mixes it and then pours it immediately into the pan and then lets it sit. We didn't cover the loaf pan with foil - it was fine on its own. We found the loaves that were made and brought to studio were golden and
done, when tested with a wooden skewer at 45 minutes. Everyone's oven is different - so we would advise anyone to check at 35 to 40 minutes.

Sour Cream Coffee Cake


6 TBSP Soft Butter
1 CUP White Sugar
2 Eggs (Room Temperature)
1 1/3 CUPS Flour
1 1/2 TSP Baking Powder
1 TSP Baking Soda
1 TSP Cinnamon
1 CUP Sour Cream
1 Package (6 OZ) Semi-Sweet Chocolate Chips
1 TBSP Sugar

Beat butter, sugar and eggs in bowl for 10 minutes.

Sift dry ingredients and blend into sour cream. Blend both mixtures together by hand.

Mix well and pour batter into greased and floured 12 X 9-Inch pan. Scatter chocolate chips over top. Sprinkle 1 TBSP sugar over top.

Bake at 350 degrees Fahrenheit for 35 minutes or until done. Cool in pan on wire rack and keep at room temperature. Serves 12 to 16.

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