Bread in a Jar
This soft, lightly sweet Bread in a Jar is baked directly in canning jars, making it perfect for gifts, meal prep, or individual servings.
Ingredients (Makes 6 Half-Pint Jars)
- 3 cups (375 g) all-purpose flour
- 2¼ teaspoons (1 packet) active dry yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup (240 ml) warm milk (110°F/43°C)
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
Equipment
- 6 oven-safe half-pint (8 oz) wide-mouth canning jars
- Butter or nonstick cooking spray
Instructions
1. Prepare the Dough
- In a small bowl, combine the warm milk, sugar, and yeast. Let stand for 5–10 minutes until foamy.
- In a large bowl, mix the flour and salt.
- Add the yeast mixture, melted butter, and egg.
- Mix until a soft dough forms.
- Knead for 8–10 minutes until smooth and elastic.
2. First Rise
- Place the dough in a lightly greased bowl.
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
3. Prepare the Jars
- Preheat the oven to 350°F (175°C).
- Grease the inside of each jar well.
- Divide the dough into 6 equal portions.
- Place one portion into each jar, filling the jar no more than halfway.
4. Second Rise
- Cover the jars loosely with a clean kitchen towel.
- Let the dough rise for 20–30 minutes, until it reaches about ¾ of the way up the jar.
5. Bake
- Arrange the jars on a baking sheet.
- Bake for 25–30 minutes, or until the tops are golden brown and the bread reaches an internal temperature of 190–200°F (88–93°C).
6. Cool
- Remove the jars from the oven and let them cool for 10 minutes.
- Carefully run a knife around the edge if you want to remove the bread before serving.
Serving Ideas
- Butter and jam
- Honey
- Garlic butter
- Peanut butter
- Cream cheese
- Soup or stew on the side
Tips
- Only use jars labeled as oven-safe canning jars. Never use cracked, chipped, or non-canning glass jars, as they can shatter in the oven.
- Fill the jars only halfway before the second rise to allow room for the dough to expand.
- For a shiny crust, brush the tops with melted butter immediately after baking.
- Bread stored in the jars is not shelf-stable unless processed using a recipe specifically tested for safe home canning. Store in the refrigerator for up to 4 days or freeze for up to 2 months.
Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 25–30 minutes
Total Time: About 2 hours 20 minutes
Makes: 6 half-pint jars