Bread in a Jar

[YYY]

Hi everybody,

 

I know there are flavored breads in a jar recipes. Are there any plain white bread recipes in a jar?

 

I hope I put this in the right forum.

 

YYY

[Cat]

I'm afraid you probably won't find any.

 

Plain white bread needs yeast, and the fruit/nut/flavored breads don't. They're powered by (raised by ) baking powder or baking soda, not yeast. It's more "predictable", and makes a moister product.

 

 

That said, we don't recommend any bread product be considered for long-term storage, even in sealed cans.

 

It's more of a novelty thing, meant for passing out as gifts to family or friends, to be used within a couple of months.

 

 

Pioneers and settlers would make "journey cakes" from their stores when they didn't have the resources to bake a "proper" loaf of bread. That's how we ended up with the idea of "hand cakes" like donuts, muffins, and cookies.

 

If you are trying to think of simple bread products, think of things you can cook over a fire or in a pan, like dumplings and pancakes.

 

 

Does this help?

 

 

 

[Stephanie]

My sis and I tried these pre y2k and as mentioned, they were not long lasting. They were neat and tasty and worked well in the jars, but only lasted a couple of months.

 

As for gift giving, I was thinking about doing some of the mixes (to be made by the recipient) for Christmas gifts. Those are really neat.

 

Stephanie

[YYY]

Cat and prayed2baMom,

 

Thanks for your answers.

 

I WAS thinking of long term storage, but Cat, your statement - "to be used within a couple of months" and Prayed2baMom, your statement - "they were not long lasting." let me know I have to rethink this.

 

So-o-o-o, Cat, your last paragraph "If you are trying to think of simple bread products, think of things you can cook over a fire or in a pan, like dumplings and pancakes." is probably what I'll end up doing.

 

Thanks,

 

YYY

[Violet]

Please be safe when making these.The cake in a jar or sweet breads should not be sealed and kept on the shelf. If a person bakes them, let them cool, then put a lid on and keep in the fridge and eat within 2-3 days or freeze them for longer storage.

This is from Sandy McCurdy, food safety specialist:http://info.ag.uidaho.edu/homewise/homewise_120699.htm

Although a cake "canned" in a jar may look like an attractive holiday gift, University of Idaho extension food safety specialist Sandy McCurdy advises against this practice. "Scientists who study food processing have not developed a safe home process for baking a cake in a jar and sealing the jar with a canning lid," she says.

 

The danger is introduced by several factors that could act in concert: the baking temperature will not kill bacterial spores, the cake moisture level may be high enough to support bacterial growth, and the low oxygen level – due to the vacuum that develops in sealed jars – may allow the growth of the bacteria responsible for botulism poisoning.

[Darlene]

 

 

You go girl! (Violet) lol...

 

Welcome to MrsS and thanks for the help...

[Violet]

You are welcome. Thank you for the welcome !