Processed white bread in a Presto Canner

WHITE BREAD

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In a jar

Yields

INGREDIENTS:

1 C hot water, (not boiling…tap hot is hot enough)

1 T yeast

1/2 C buttermilk

1/2 C sour cream

1/4 C white sugar

2 ts salt

3 C Bread flour

1/4 C veg. Oil

INSTRUCTIONS:

In mixing bowl, combine water, sugar, and yeast. Leave to stand for 10 minutes. Yeast should be all frothy by then, (if it’s not, your yeast is dead, and you need new yeast). Add buttermilk, sour cream, and salt, and stir together.

Add 1 C flour, and stir together thoroughly. Add another cup of flour, and mix in, (by now, you may have to use your hands instead of a utensil.) It should be quite sticky. Add third cup of flour, and mix in until it cleans the bowl. Turn out onto a floured board, and knead for 10 minutes. If it is still too sticky, sprinkle flour on as you knead.

In the mixing bowl, pour the veg. oil. Shape your dough into a ball, and put it down in the oil, pretty side first, press, and then flip over. Set in a warm draft free place, and leave for two hours.

Clean and Coat the inside of wide mouth pint jars with a light coating of shortening or lard. (I like to use butter flavor shortening.)

Dough should be at least, (if not more than) doubled in size. Press it down, and knead again for one minute. Using a food scale, measure out 5 oz balls of dough, and drop one into each jar. Then put lids and rings on. Set jars in a warm place, and let rise until they are within 1” of top. Tighten rings to resistance, and place in pressure canner with warm water.

Bring PC to a boil, and vent for 10 minutes. Put on weight, and bring to pressure appropriate for your elevation, and process for 20 minutes. When timer goes off, turn off heat, and allow canner to decompress naturally. When weight drops, remove bread jars, and set on counter to cool. After two hours, remove rings and check seals. Label and store.

NOTE: To just bake fresh bread, after the initial raising, shape the dough into rolls, or loaves, and raise for two hours, and bake at 350º for 20-30 minutes, (until top is golden brown).