Connie’s Bucket Bread

by admin on June 25, 2017

Buy and eat a one gallon bucket of ice cream : )

3 Cups lukewarm water
1 1/2 Tablespoons yeast
1 1/2 Tablespoon salt

Float the yeast and salt on top of the water and stir.  Then add:

6 1/2 cups bread flour

Stir with a strong wooden spoon till smooth.

Sit on counter for about 5 hours (with lid not on tightly)  or until the batter is close to the top of the bucket and then stick it in the fridge.

The next day, or within the next two weeks….

Toss a handful or two of flour on top, and tear off a big hunk (the size of a grapefruit).   Then smooth the sides down like you would a bun to get a nice ball shape.   Place onto greased pizza pan.  (or parchment paper)   Let sit for 45 minutes.  In the meantime, heat up oven to 425 degrees and place 9×13 pan of water on the bottom rack, off to the side.  When the time is up, slice a few slices in the top of the bread and place into the oven for about 20 – 25 minutes (more if you made a bigger loaf).  It will do most of the rising in the oven, so don’t worry if it isn’t too impressive going in.

This is such a time saving recipe, it made it possible to have homemade bread this summer while getting ready for the weddings.

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