Beyond Preservation: The Bold Experiment of Oven-Canned Challah Bread
In the realm of canning, there are certain norms and expectations—fruits, vegetables, preserves—but what happens when someone decides to push the boundaries and can something unexpected, like yeast bread?
Enter the realm of ultra rebellion with oven-canned Challah bread. In this article, we'll dive into the daring experiment of canning a yeast bread and the anticipation of its one-year preservation journey.
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Recipe: Oven-Canned Challah Bread
Ingredients:
- - 4 cups all-purpose flour
- - 1/4 cup granulated sugar
- - 1 teaspoon salt
- - 2 1/4 teaspoons (1 packet) active dry yeast
- - 1/2 cup warm water
- - 2 large eggs, plus 1 for egg wash
- - 1/4 cup vegetable oil
- - Sesame seeds or poppy seeds for topping (optional)
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Instructions:
1. Activate the Yeast:
In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes, until frothy.
2. Mix the Dough:
In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the activated yeast mixture, eggs, and vegetable oil. Stir until a dough forms.
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3. Knead the Dough:
Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic. Add more flour if necessary to prevent sticking.
4. First Rise:
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
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5. Shape the Challah:
Punch down the risen dough and divide it into three equal portions. Roll each portion into a long rope, then braid them together to form a loaf. Place the loaf on a parchment-lined baking sheet.
6. Second Rise:
Cover the braided Challah with a clean kitchen towel and let it rise for another 30-45 minutes, until puffy.
7. Preheat the Oven:
Meanwhile, preheat your oven to 350°F (175°C).
8. Bake the Challah:
Beat the remaining egg and brush it over the risen Challah loaf. Sprinkle with sesame seeds or poppy seeds if desired. Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through. The internal temperature should register around 190°F (87°C).
9. Oven-Canning Process:
Once the Challah bread is baked and cooled, carefully place it into a sterilized canning jar. Wipe the rim of the jar clean, then seal it with a sterilized lid and ring. Place the jar in a preheated 250°F (120°C) oven for about 15 minutes to create a vacuum seal. Remove from the oven and let it cool completely.
Venturing into uncharted territory, like canning yeast bread, is a testament to the spirit of experimentation and curiosity in the kitchen.
The journey from dough to jar is one filled with anticipation and excitement, culminating in the promise of a live stream reveal one year later. So, whether it's challenging norms or preserving traditions, let the oven-canned Challah bread serve as a reminder of the endless possibilities that await in the world of culinary exploration.
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