Easy Bucket Bread Recipes

Steps:

• You 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.
• Add 3 cups of 100 - 110 degree water to the bucket.
• Add the kosher salt, yeast, and powdered milk to the water and swish it around a bit.
• Add 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.
• Put 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.
• Remove 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).
• After 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.
• Cover 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.
• Once 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.
• Bake 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.

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.