Homemade bread in a can The Recipe Gather the ingredients: -1 2/3 cup lukewarm water -1 packet dry yeast -5 1/2 cups unbleached bread flour -2 teaspoons salt -1 1/2 teaspoons honey -2 tablespoons butter, lard, or olive oil Directions: 1. Activate yeast according to packet directions. This usually means placing it in a small amount of lukewarm water, along with the honey, for a few minutes. 2. Sift together the flour and salt. 3. Cut the butter, lard, or olive oil into the flour. 4. Then pour in the yeast mixture and the remaining lukewarm water. Mixing until a loose dough is formed. Be sure to add water or flour as needed. 5. Now it’s time to knead the dough. This step can be performed for 5 minutes by using an electric Kitchen-Aid tool or a Bosch appliance. The most sustainable method is to learn how to knead by hand (performed for 10 minutes). 6. After kneading, put the dough in a large bowl and allow to rise for 1 1/2 to 2 hours, covered, and placed in a warm moist environment. 7. Once dough has doubled in size, knead it again for 2-3 minutes. Cover again and let the dough rest for 10 minutes. 8. Shape dough into loaves (this recipe makes 2 standard loaves or 1 standard loaf and 4 BPA-free bean can loaves) and place into well oiled pans. If using upcycled, BPA-free bean cans — a great way of using what you have to bake bread — grease the can and line the bottom with parchment paper. 9. Once in pans, allow dough to rise doubling in size again (approximately 20-30 minutes). 10. Preheat oven to 450 degrees fahrenheit. 11. Brush top of bread with water or egg wash. 12. Bake for 25-35 minutes. Note: When done, bread should sound hollow when tapped. 13. Slice and enjoy!
Posted on: Sat, 15 Mar 2014 08:06:09 +0000
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