Wanted to offer my thoughts on baking bread in a can. Tried it with this Chocolate Marble Bread recipe and, of course, banana bread. Not all that successful.
We used a variety of cans ranging from a tiny little guy that held peaches in a former life to a medium sized can of pinto beans to big ol' Progresso soup cans. The smaller the can the better, in my experience.
Because here are the problems:
- The bread did not bake all the way down to the bottom. Even after covering the top with foil we were left with done-looking bread at first glance and sticky, doughy mess in the bottom.
- Unpredictable and inconsistent overflow.
- Some cans have an almost imperceptible lip inside the top, making it damn near impossible to slide the breads out... don't use those kind.
If I dare try this baking method again, I'll use small cans with no lips and will fill them up only part way. Before gifting these, it helps to remove the bread yourself (take a butter knife and go around the edges to loosen it up) and then plop it back in so your giftee doesn't have to fight with it. Also, definitely grease 'em up first.
Next, baking cakes in jars. And then safely storing them on the shelve for up to three months. Allegedly, this is possible.