Up date on yeast bread in a jar

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Six months ago today I made yeast bread (French bread recipe) and baked and sealed in the jar. We have been opening a jar every month to see what its like. Today we opened the next to last jar and its still good. The crust is a bit tough and the bread is a bit dry, but when its toasted its EXCELLENT. Hubby and I ate the whole pt jar at breakfast this morning. Sooooooo yeast breads CAN BE DONE in a jar. We are going to save the last jar and open it in another 6 months to test it. Since I have the wherewithall to bake bread anytime, its not necessary for me to do it in the jars. But I have put a lot of different cakes/breads in jars, like banana, cranberry, apple and zuchinni breads. I KNOW from experience that they will last a long time. I have eaten some that were 5 yrs old.

Got yeast?? Wheat or flour?


-- Taz (Tassie @aol.com), June 03, 1999


Taz....thats great to know...I had wanted to do this but had heard that it was dangerous. I would really like some of the recipes that u have for your breads.....OOOOHHHHHHHHH I am so happy now.

-- Mary (timmary0@airmail.net), June 03, 1999.

Thanks for the note Taz.

As noted on the earliere thread, this is a boon to those of us in HOT country. Being able to bake even a weeks worth at a time is WONDERFUL.

-Greybear, heading out now to stock up on the pint sized wide mouths.

-- Got Lids?

-- Greybear (greybear@home.com), June 03, 1999.

Taz- are you near the fires? We're on the north side.Wish we would get a storm!!

-- Country boy (Cakes on the@griddle.com), June 03, 1999.

Country Boy...WHICH FIRES?? We are in the Ocala National Forest, 40 miles west of Daytona Beach. There are fires north and fires south and we sooooooo need rain. Yesterday hubby climbed the 50 ft TV tower next to the house and attached a rainbird that will spray the roof of house.....just in case. Did this last year too.

Mary, you don't need any special recipes. Make whatever kind you like.The secret is to fill the jar about half way full and let raise almost to the top. Bake and then put HOT LIDS on jar, removing from oven one at a time so everything stays real hot. Good luck.

-- Taz (Tassie @aol.com), June 03, 1999.

Taz, this is great news. I love bread! Sounds to me like you have the germ of a new business. . . Of course, don't market your canned breads for Y2K; apparently, that's immoral or something. But I guess it's OK to say they're like any other canned good and not a bad idea to stash for ANY emergency.

-- Old Git (anon@spamproblems.com), June 03, 1999.

Hmmmmmm, Old Git. How about a partnership? I will bake and you sell it. LOL but then I would have to give up the forum and increase my Prozac!! Taz....got time?

-- Taz (Tassie @aol.com), June 03, 1999.

It's raining right now in CA. Maybe you guys will get your wish. Weird weather for us this time of year!

-- flora (***@__._), June 03, 1999.

Taz, how about using the pressure canner? Can you bake in the oven, then put a lid on, and then put in the canner? Or does the canner get hot enough to bake the bread without using the oven at all? Just considering the possibilities.

-- bw (home@puget.sound), June 03, 1999.

I have no experience baking bread in the canner. Try it! Who knows? Taz

-- Taz (Tassie @aol.com), June 03, 1999.

I don't see the advantage of canning bread - esp. since it wastes a canning lid and takes up shelf space. I would recommend at least a cheap cardboard solar oven. You can bake bread in it with no fuel on a sunny day. (also good for sterilizing water, and of course for cooking other food) And use a dutch oven whenever you would have a fire going. Or experiment with other forms of bread like tortillas, biscuits, scones, muffins, flatbreads.

Info on solar ovens: http://www.stretcher.com/stories/990222b.htm

-- Linda (lwmb@psln.com), June 03, 1999.

Taz, what's a rainbird?

the idea of canning bread ahead is great. I want to be positioned so that if possible I don't have to cook for at least a month if things are bad. My mind will be on more important matters like water, hauling waste, and manning the cannons. Maybe it's that I'm not as young as I used to be or maybe I just can't imagine playing susie-homemaker in the midst of any real disruption. I would imagine the smell of baking bread would carry a good ten miles.

-- Shelia (Shelia@active-stream.com), June 04, 1999.

Is it time for a good flatbread recipe?

-- flora (***@__._), June 04, 1999.

A rainbird is a water sprinkler. Flora, bring that flatbread recipe on!! I want it and I am sure others will too. Anyone got a good Indian Fry bread recipe? Taz

-- Taz (Tassie @aol.com), June 04, 1999.

Taz, I'll have to get back to you with that recipe, I've got one too many irons in the fire today. You want tortillas, chapatis, lavash, basic corn griddle bread, or something else?

Here's a site I think very well may have your frybread recipe: http://www.countrylife.net/bread/recipes.html

-- flora (***@__._), June 04, 1999.

Tortillas Ingredients: 5 cups all-purpose flour 2 tablespoons shortening 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups boiling water Directions: Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water. Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes. Divide into small balls the size of golf balls and procceed to roll out into size and thickness you prefer. Cook on top of stove over medium heat using a cast iron griddle or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two.

Keep stacked and warm inside a clean dish towel. Makes 5 dozen

-- flora (***@__._), June 05, 1999.

Fry Bread for Taz

Ingredients: 4 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder 1 1/2 cups warm water (110 degrees F) shortening for frying Directions: Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.

Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels. Serve with jam or honey. Makes 1 dozen fry breads

-- flora (***@__._), June 05, 1999.

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