Mason Jar Bread has been an idea of mine for quite some time. I'm so excited to finally be sharing it with you!
The idea is simple: make bread without measuring cups. For this recipe, all I used to measure was two mason pint jars (you could get by with one) and a tablespoon. If your real spoons actually hold a tablespoon, you could even make this bread without using any "real" measuring tools at all!
MASON JAR BREAD
- 2 cups warm water
- 1 Tbsp. active yeast
- 1 Tbsp. honey
- 4 cups flour*
- Pinch of salt
- Measure 2 cups of warm water in a mason jar. Pour it into a big bowl and dissolve the yeast in it. Add the honey and stir the water/yeast/honey mixture.
- Measure 2 cups of flour with a dry mason jar and add it to the water/yeast/honey. Stir it together with a wooden spoon. Mix in the salt.
- Add more flour, stirring with a wooden spoon until the dough pulls away from the bowl and a ball begins to form.
- Sprinkle flour on a work surface and kneed the dough, adding the rest of the flour or until it is no longer sticky.*
- Move the dough to a greased bowl and cover with greased plastic wrap for 1 to 2 hours, or until doubled in size.
- Grease a cookie sheet and/or sprinkle it with cornmeal. Form the dough into a log, place it on the cookie sheet and cover with greased plastic for 20 minutes.
- Meanwhile, preheat the oven to 350.
- Bake for 45 minutes, or until golden brown.
*The weather is rainy; we had to use 1/2 cup more.
Updated on May 27, 2017.