Tin can bread

by Barry Lewis

Prep time
70 mins
Bake time
25 mins


300ml warm water

3 tsp sugar (split into 1tsp & 2tsp)

1 packet fast action yeast

600g plain flour (plus extra for kneading)

Pinch of salt

2 tsp butter, softened

Handful of poppy seeds (option)

Up to 6 tin cans, labels removed – important, must be BPA free

Here is how to make bread that is baked in a tin can! I was sent this recipe a long time ago but never had a reason to make it or see if it will work. As we have just moved house and could not find our baking tins to hand, plus only have a temporary oven that is quite small, I figured it was a great time to try it out! The bread forms a lovely crust, just like it had been baked in a loaf tin. The rest of the loaf, is softer as it is not exposed and is more like a bread roll, but ultimately, it did work and this was just a very basic dough!

Feel free to add in whatever you like, perhaps some herbs in the bread or some sesame seeds on top.

So, this is how you make the bread. Add the 1tsp of sugar to the warm water in a bowl and stir it until it dissolves. Next add in the sachet of yeast, give it a brief stir and leave to one side for ten minutes until it goes foamy and bubbles appear.

In a large mixing bowl add in the flour, remaining 2tsp sugar, salt and butter and mix it together really well until combined and particularly the butter mixture is worked in. When the yeast mixture is free pour it in with the flour and mix well to form a dough.

Lightly flour the work surface and begin to knead the dough for a good 5 minutes until smooth, adding more flour if necessary to prevent the dough from sticking. Once ready, place into a lightly oiled bowl, cover with cling film and leave for an hour to double in size!

Meanwhile, clean and lightly grease the can(s) with a small amount of butter. When the dough is ready knead it again for a few minutes on a floured surface and divide the dough up into small portions.

Fill each can no more than ½ way up, it will rise as it bakes and can get very high if you go overboard! Brush the tops of the dough with some water and sprinkle on the poppy seeds (if using). Bake in a pre-heated oven at 210fan/230c/Gas mark 8 for around 25-30 minutes or until golden brown on top.

Leave to cool fully before using a spatula to scoop it out of the tin! I hope you enjoy your lovely tin can bread! Bye!!!!!!!!!!!!!!!!!!!!!!!!!!!!

(This recipe was typed by my daughter Chloe during the 2020 lockdown and is doubling up as her home schooling).