bread in a jar

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crazy and possibly dangerous but such a cool idea! all you have to do is look-up "cake in a jar" or "bake in a jar" and you will find a plethora of recipes for baking in mason jars. most are quick breads. this is the one yeast bread recipe that i found.

a great gift idea for the holidays. ship them overseas to a loved one far away. it's an instant container for transporting your freshly baked goods from here to there or to pop open on those days that you aren't feeling like a baking god/goddess.

recipe found here in the comments. the disclaimer from the people making Bell jars is possibly due to the potential for ingested-glass lawsuits from your exploded jar. having inadvertently chewed on glass before, don't think i've suffered from any long-term damage...that i'm aware of.

that said, just be very careful that you don't subject your jars to severe changes in temperatures. so don't plunge your hot jar into cold water to cool off or even room temperature water. let it cool on the baking sheet by itself.

the chances of getting botulism is probably the more likely reason for the lack of putting the stamp of approval on the "cake/bread in a jar" method. but really, this is not so much a method for storing as a matter of presentation or transportation. there's no way i'll have baked goods around long enough, growing bacteria, for me to have to worry about botulism.

if you are worried about clostridium botulinum, stick it in the freezer and it should all be fine. the freezer is the best place to store bread anyways.
Ingredients
3 c whole wheat flour
2 c unbleached, all-purpose flour
1 c oats
3 tbsp cornmeal
1 1/2 tsp salt
2 1/2 c warm (100-110°F) water
1/3 c vegetable oil
1/3 c packed brown sugar
2 packages (1/4 oz / 2 1/4 tsp) active dry yeast
special equipment
8 straight-sided, wide mouth pint jars / 3 1-lb coffe cans
 
Directions
1. dissolve sugar in water and stir in yeast; set aside. mix dry ingredients.
2. when yeast mixture becomes bubbly, add it along with oil to the dry ingredients. mix/knead dough.
3. grease & flour the containers. add dough-slightly less than half full. cover and let rise (about 30 min.) until dough is at top of containers.
4. place jars onto a baking sheet and slide onto the middle rack in your pre-heated 370ºF oven; bake until done (approximately 29 minutes for pint jars; 40 minutes for cans).
5. remove from oven and carefully, with a pot handle to keep you from singing your skin, screw on the caps. the heat will create a vacuum which will seal the jar as it cools.
 
Notes:
it's important to get straight-sided, wide mouth jars if you want to be able to slide out your bread. otherwise, you will have to chop and pry out with utensils. you don't want anything larger than 1 pint jar, as that will leave you with a wet and raw interior. 1/2 pints are very attractive cupcake-sized containers.

wipe the rim of the jars before baking. this will give you a tighter seal, by wiping off all potential crumbs beforehand.

only fill half-full, to allow the full rise of the bread while baking. also allows you to fill with other ingredients for transporting to your next picnic, like sandwich ingredients.

substitute instant yeast with active yeast, approximately 2 teaspoons worth.

links
Pie in a jar
Cobbler in a jar
Poppyseed cake in a jar
Vanilla rum cake in a jar
whole lotta' cake-in-a-jar recipes

safety first:
still worried about botulism, follow the directions here from the National Center for Home Food Preservation for properly sterilizing your containers by boiling. click here for more info and links about safely canning your food. highly recommend checking out their site, as the research is scientifically-backed so you can be assured that it's not untested misinformation.

Categories:
Dish   BreadCooking Method   Baked
Main Ingredient   Rice/GrainsStyle   Picnic
Prep Time   less than 15 minutesCooking Time   45 minutes
Features   Dairy-Free, High-Fiber, Low-Calorie, Low-Fat, Low-Sodium, Vegan, Vegetarian




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