Preserving Tradition: Oven-Canned Challah Bread – Unlocking the Magic of Homemade Goodness
Are you ready to embark on a rebellious canning journey? Today, we're diving into uncharted territory by canning yeast bread.
Join us as we explore the process of oven-canning Challah bread, creating a unique and potentially long-lasting culinary masterpiece. Be warned, this method may not be officially approved by government agencies, but it's an exciting experiment for the adventurous canner. So, roll up your sleeves and get ready to embrace the rebel spirit!
Recipe: Oven-Canned Challah Bread
Yield: Approximately 16 pint-sized jars
Ingredients:
- - 2-1/2 cups water (100 degrees Fahrenheit)
- - 1 packet (1 tablespoon) active dry yeast
- - 1/2 cup honey
- - 4 tablespoons vegetable oil (Wesson)
- - 2 large eggs
- - 1 tablespoon sea salt (without anticaking agents)
- - 8 cups all-purpose flour (organic and non-GMO)
Procedure:
1. Activate the Yeast:
- In a large mixing bowl or mixer bowl, pour 100-degree water (use a thermometer for accuracy) and add the yeast. Let it soften (bloom) for 5 minutes.
2. Mix the Dough:
- Add the eggs (break the yolks), honey, oil, and salt to the bowl with the yeast mixture. Mix until all ingredients are well incorporated.
- Slowly add the flour, one cup at a time, until the dough no longer sticks to the bowl or dough hook (if using a mixer). Adjust the amount of flour as needed.
3. First Rise:
- Leave the dough in the bowl and set it in a warm place, covered with a clean damp towel, for 1-1/2 hours. The dough will rise during this time.
4. Shape the Dough:
- Punch down the dough and roll it into a 2-inch log for easier cutting.
- Weigh out 5-ounce pieces of dough and shape them into balls. Set them aside until all the dough is divided.
5. Preparing the Jars:
- Preheat the oven to 200°F (93°C). Once the jars are filled, increase the temperature to 375°F (190°C) to prevent thermal shock.
- Ensure that you have 16 wide-mouth pint jars cleaned and dried, along with clean dry lids and rings.
6. Filling the Jars:
- Using a little more oil, lightly coat your hands and apply a thin layer of oil to each dough ball. Drop the coated dough balls into the jars.
- Once all the jars are filled, clean and wipe the rims in case any oil has come in contact with them.
7. Second Rise:
- Space out the jars on a baking tray, cover them with a clean damp towel, and let them rise again in a warm place.
- After approximately one hour, the dough should have risen to about 3/4 up the jar.
8. Baking and Canning:
- Place the jars in the preheated oven, close the door, and increase the temperature to 375°F (190°C). Set the timer for 25 minutes.
- After 25 minutes, rotate or rearrange the jars to ensure even baking. Set the timer for an additional 20 minutes.
- Keep an eye on the jars and remove them one at a time as they turn a nice golden brown. Place a lid on each jar and tighten the ring tightly.
- Once all the jars are lidded, go back and tighten the rings again as the rubber seal will soften and may require an additional tightening.
- Listen for the satisfying "ping" sound that indicates a proper seal has been achieved.
9. Post-Canning:
- Moisture droplets may be present in the jars for the first 24 hours, but they will reabsorb into the bread.
- Leave the jars on the counter for 2-3 days, tapping on the lids each day to check for a bad seal. A lower sound indicates a lost seal.
Congratulations on venturing into the realm of oven-canned Challah bread! While this method may not be officially endorsed, it's an exciting experiment for the daring canner.
Enjoy the process, savor the aroma of freshly baked bread, and eagerly await the day when you can open one of these rebellious jars a year from now. Remember, this adventure is for the bold and experimental, so embrace your inner rebel and let the canning commence!
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