Posted by Ingredients:
- – 2 tablespoons instant yeast
- – 2 1/2 – 3 cups water (adjust as needed)
- – 6-8 cups flour (adjust as needed)
- – 6 teaspoons salt
- – 2 tablespoons sugar
- – 1 tablespoon oil
Canned Bread Instructions:
1. Prepare the Jars:
Start by sanitizing and drying about 6 wide-mouth pint jars. It’s crucial to use wide-mouth jars for easy removal of the bread. To sanitize the jars, you can either wash them in hot, soapy water and rinse thoroughly or run them through a dishwasher cycle.
2. Mix and Knead the Dough:
In a large bowl, combine the yeast, water, flour, salt, sugar, and oil. Adjust the amount of water and flour as needed to achieve a smooth and elastic dough. The dough should be slightly sticky but manageable. Knead the dough for about 10 minutes until the gluten is developed. Kneading helps develop the structure and texture of the bread.
3. First Rise:
Transfer the dough to a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise until it doubles in size. The rising time can vary from 20 to 60 minutes, depending on the temperature of your house. A warm environment promotes faster rising.
4. Divide and Shape the Dough:
Once the dough has doubled in size, punch it down to release any air bubbles. Divide the dough into 6 equal portions, shaping each portion into a smooth ball. It’s essential to have uniform sizes to ensure even baking and consistent results.
5. Fill the Jars:
Grease the inside of each jar with a thin layer of oil or non-stick cooking spray. This step prevents the bread from sticking to the sides of the jars during baking and makes it easier to remove the bread later. Place one dough ball into each jar, gently pressing it with your fingertips to remove any air pockets and ensure it reaches the bottom edges of the jar.
6. Second Rise:
Once the jars are filled with dough, put the lids on tightly. Allow the dough to rise again until there is approximately 2 inches of headspace in each jar. During this rise, the dough will expand and fill the remaining space in the jars.
7. Pressure Canning:
Place the jars in a pressure canner following the manufacturer’s instructions. Ensure that you have enough water in the canner to create steam and maintain the required pressure. Process the jars at the appropriatepressure canning method or the oven variation, the result is a convenient and delicious supply of bread that can be enjoyed whenever you desire. So, why not give canning bread a try? Embrace the art of preserving bread in jars and experience the joy of relishing freshly baked bread, even months after it was made.
