Stove Pipe Bread

Preparation:  15 min. Cooking: 30 min. Total: 45 min.
Recipe photo
  • 3 1/2 Cup all purpose flour
  • 1 package active dry yeasts
  • 4 Fl Oz milk
  • 4 Fl Oz water
  • 4 Fl Oz vegetable oil
  • 4 Tbsp sugar
  • 1 tsp salt (necessary)
  • 2 eggs
Combine 1.5 whole cup all purpose flour flour and yeast in a bowl. Combine next 5 ingredients in a saucepan over medium heat. Cook until just warm, about 120 ℉. Stir into dry ingredients. Mix thoroughly with an electric mixer. Add eggs and continue to beat until mixture is smooth. Add 1 whole cup all purpose flour flour and mix well. Use a wooden spoon to stir in remaining flour. Divide batter into 2 whole oiled 1 lb coffee cans. Cover with plastic lids and set aside in a warm area to rise about 1 hour. When dough has risen almost to the top of cans, remove lids. Preheat oven to 375 ℉. Bake 30-35 minutes. Let cool 10 minutes before removing from can.
Calories
150 Cal
Fat
6.6 g
Carbs
20 g
Protein
3.3 g
Fiber
0.7 g
Sugar
3 g
Cholesterol
22 mg
Sodium
140 mg


Nutrients

Fiber     0.7 g
Fat     6.6 g
Sugar     3 g
Carbs     20 g
Protein     3.3 g
Calories     150 Cal

Fats

Fat, Poly     4.3 g
Fat, Mono     1.2 g
Fat, Sat     0.7 g
Fat, Trans     0 g
Fat, Percent     39 %

Vitamins

Vitamin, K     0.7 mcg     0.6 %
Vitamin, A     38 IU     1.3 %
Vitamin, B12     0.1 mcg     3.1 %
Niacin     1.4 mg     9 %
Riboflavin     0.2 mg     13 %
Vitamin, C     0 mg     0 %
Vitamin, D     4.5 IU     0.8 %
Vitamin, B6     0 mg     1.5 %
Vitamin, E     1.9 mg     13 %
Panto, Acid     0.2 mg     4.4 %
Choline     15 mg     2.7 %
Thiamin     0.2 mg     15 %

Minerals

Calcium     15 mcg     1.5 %
Phosphorus     44 mg     6.3 %
Magnesium     6.6 mg     1.6 %
Copper     0 mcg     3.9 %
Fluoride     4.5 mcg     110 %
Zinc     0.3 mg     2.4 %
Cholesterol     22 mg     0.1 %
Sodium     140 mg     9.2 %
Selenium     9.1 mcg     17 %
Manganese     0.2 mg     2.2 %
Potassium     48 mg     1 %
Iron     1.1 mg     14 %