For those of you who prefer their crusts cut off of their sandwiches, this is a tried and true method of achieving this. A note of caution: ensure that the can you use does not have the plastic coating inside of the can. This can lead to plastics and chemicals leaching into your bread loaf. You can easily fashion a metal coffee can or even a #10 can to make endless loaves of bread.
Sugar or honey
In a large bowl, combine yeast and sugar in the water; let stand 15 minutes or until it begins to rise.
Grease the inside of 3 – 1 lb. metal coffee cans and the underside of their lids. Sprinkle cans with cornmeal, shaking off the excess.
With electric mixer, gradually beat salt, 3 c. flour, and 1 c. milk to the yeast mixture; adding alternately and beating well.
Add 1/2 tsp. baking soda to 1 tbsp. water and dissolve. Add this to the beaten mixture. Beat well.
With mixer or spoon, beat the remaining 1/2 c. milk and about 1 1/2 to 2 c. flour to make a stiff dough that is too sticky to knead.
Spoon enough dough equally into cans, top with lids. Let rise in a warm place until the lid pops off (about 45 – 60 minutes).
Carefully remove lids. place cans upright on stove rack and bake at 375 degrees F. for 25-30 minutes until the bread top is golden brown or you can bake it on top of the stove in a large pot with the coffee can well covered with foil.
Slide out of can to test. Take loaves out of cans and stand upright on wire rack to cool.
Store airtight and keep at room temperature or in the refrigerator for 4 days.
Freeze for longer storage.