Stovepipe Bread

Stovepipe Bread

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Nelda Carnley


I am not sure were this recipe came from originally. My Mom and I have been baking this bread for about 38 years. It is really good on a cold morning with a cup of coffee and spread butter and jelly on it while it is still warm. This is also a favorite of my kids, they usually see who can get here firtst to get the end piece.


★★★★★ 1 vote

10 Min
20 Min


  • 3 1/2 c
    sifted all purpose flour, divided
  • 1 pkg
    active dry yeast
  • 1/2 c
  • 1/2 c
    vegetable oil
  • 1/4 c
  • 1 tsp
  • 2
  • 1/2 c

How to Make Stovepipe Bread


  1. Measure 1 1/2 cups of the sifted flour into large bowl. Add yeast and blend with mixer for 30 seconds. In saucepan combine milk, water, oil, sugar and salt. Heat on low until mixture is just warm. Add to dry ingredients and beat until smooth. Add eggs and mix until blended. Gradually add 1 cup flour, beat until smooth and well blended. With spoon stir in remaining flour to make soft dough. Divide batter into 2 well greased 1 pound coffee cans. Cover with plastic lids and let stand in warm place. When dough has risen almost to top of the cans, remove lids. Bake in preheated 375 degree oven for 30-35 minutes or until brown on top. Let cool in cans about 10 minutes before removing.

Printable Recipe Card

About Stovepipe Bread

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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