This is fantastic. The flour is double bagged in a paper bag of 50 lbs. I can recycle the paper. When I get the flour home, I used to put the flour into half gallon mason jars for storage. This last time though, I got lazy and we ended up with a big bag of flour rolled closed on the floor of our kitchen. Easily accessible but not very functional as every time I needed to get into a bottom drawer cabinet, I had to move the bag.
This time, I got the flour and that night thought abotu making a loaf but it was already after 9 pm. I was tired and didn't want to stay up long enough for it to rise and then bake it. (Did I mention that the kids have been sick this past week and that the new baby is teething and not sleeping well? Do you remember those days? Right now, I am pretty tired from the sleepless nights and don't remember the nights either.) So Thursday night as I gave myself a peptalk about being a good mum and making sure that the kids had bread for sandwiches, I remembered seeing a post somewhere about bread in a jar. I decided that I would measure my dry ingredients into quart mason jars so that I could add the water and butter the next morning instead of having to do any measurements in the morning when the kids are full of energy. I felt thrilled with myself and promptly made them up.
Sandwich Bread Recipe
(makes 2 1lb loaves or 1 2lbs loaf)
Dry ingredients (add to jar):
1 lb 1 oz (approx. 4 cups) all purpose organic flour
2 tsp salt
2 TBSP organic dry milk
2 TBSP organic sugar* (if using honey, 1TBSP honey to add in the wet ingredients)
2 1/2 tsp yeast
Layer dry ingredients into jar.
12 oz warm water
1 oz (2 TBSP) fresh organic butter
* 1 TBSP honey
Mix dry and wet ingredients in mixer for 18 minutes. (This is the mixing and kneading.)
Allow dough to rise until double in size (approx. 1 hour).
Turn mixer back on to punch dough down.
Place dough in buttered bread pans. (I use a long, huge double loaf pan but you can use 2 normal size bread pans.)
Allow to rise. (Approx 45 minutes depending how warm your kitchen is.)
Bake at 350 degrees for 25 minutes or until bread reaches 180 degrees internally for a soft sandwich bread or 200 degrees internally for a drier, crispier bread.
Remove from oven and allow to cool in pan for 10 minutes.
Remove from pan and allow to cool before slicing and serving.
This article was shared Farm Blog Hop, The Prairie Homestead, The Backyard Farming Connection, The Chicken Chick, The Sustainable Couple, Tilly's Nest
How do you store your jars? Do you keep them in the fridg? or in the cabinet?ReplyDelete
Thanks for stopping by. I keep mine in the pantry. I have used them a number of times and they seem to come out perfect every time.Delete
I am going to try this! I have always kept my yeast in the fridg and was worried that it would go bad if not kept cool. Thank you for the response. and the recipe!Delete
What a great idea to have bread ingredients mixed and ready to go on a moments notice. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!ReplyDelete
Kathy Shea Mormino
The Chicken Chick
Love this post...thanks for the great information!ReplyDelete
how long do they store for?ReplyDelete
Great question. I haven't kept them for more than 2 months since we make a lot of bread. Sorry I couldn't answer your question better. If I made up a lot more, I probably would be comfortable keeping them for 6-9 months. Anyone kept their own bread mixes longer?
I wanted to tell you that I have stored some for longer than 2 years now and they appear to work just fine. Good luck!Delete
Can this be made in a bread machine?ReplyDelete
I use a bread machine for mixing mine. I literally put the liquid in the machine and dump the jar. Once it mixes and rises once, I put it in a pan and let it rise again, then bake.Delete
What kind of yeast?ReplyDelete
I use instant some times and dry active the other. The important thing is to know which you add so you can adjust your rising times.Delete