Easy Bucket Bread
Featured Pinch Tips Video
- 3 c
- 100 -110 degree water
- 1 1/2 Tbsp
- active dry yeast
- 1 1/2 Tbsp
- kosher salt
- 6 1/2 c
- bread flour
- 3 Tbsp
- powdered milk
1You will need to get a 6 quart plastic food storage container with lid. Drill or make a small hole in the lid. I bought 2 of them from Amazon.com for $12.34.
2Add 3 cups of 100 - 110 degree water to the bucket.
3Add the kosher salt, yeast, and powdered milk to the water and swish it around a bit.
4Add all 6 1/2 cups of the bread flour and either using your hands or a spoon mix until all the ingredients are combined but not over mixed.
5Put the lid on the bucket and place the bucket in a warm location. After approximately 2 hours the dough will have rose to within 2 to 3 inches of the top of the bucket.
6Remove the lid and lightly flour the top of the dough while still in the bucket. Lightly flour a kneading surface and dump the dough out of the bucket. Knead the dough using additional flour as needed to prevent sticking (dough is a wet dough).
7After kneading the dough for approximately 2 - 3 mins, divide the dough into 2 pieces. Form each piece into a loaf and place each one in its own well greased bread pan.
8Cover pans with a paper or cotton towel and place in a warm location ( I place mine in a lighted oven) and allow to raise until doubled in size. This may take anywhere from 1 1/2 to 2 hours.
9Once dough has rose approximately 1 1/2 to 2 inches above the bread pan. If using the oven, remove the pans and preheat the oven to 375 degrees.
10Bake until bread is golden brown and the inside temp is between 195 and 200 degrees.
Remove the bread from the oven and bread pans. Allow to cool on a wire rack for at least 30 minutes before eating.