Hello. For my very first blog post I thought I would do one on a common chore that every farm wife was well acquainted with; baking bread. Today I am going to be making bread using my #4 Universal Bread Bucket. This bread bucket was made by the Landers, Frary and Clark Co. in New Britain, CT. They started making these about 1900 and they won a Gold Medal at the 1904 Chicago Exposition. This accomplishment is proudly displayed on an emblem on the front of the bucket. I have two of these buckets and I found them both on Ebay. They are known as the 3 minute bread maker. Lets get started and make some homemade bread.
First I rinse out the bucket with warm water to make sure it is clean and to warm the metal. Today I am making 4 loaves so I next measure out and add to the bucket 37 oz. of warm water approx. 105 degrees F. Don’t go over 110 degrees F or it will kill the yeast. Add 1/4 cup of yeast and 5 tbs. of sugar to the water in the bucket and gently stir. Allow it to proof while you measure out 13 cups of flour in a separate bowl, add in 3 1/2 tsp. of salt and mix it in with the flour. Dump half of the flour and salt mixture into the bucket and attach the dough hook and handle and mix it in fairly well. Now add the rest of the flour and crank the handle a few more rounds to start mixing it together.
Now is the time to attach the bucket to a solid surface so it doesn’t move around. I attach mine to a wooden kitchen chair. You attach it with the bread bucket clamp by tightening it down to the seat of a chair or counter top. I find it much easier to use a chair as the counter is too high to use comfortably.
Once the mixture forms into dough you will crank it around for at least 3 minutes; hence the 3 minute bread maker, this is the kneading process. Now put the lid on the bread bucket and place it in a warm place to rise. It usually takes about an hour until the dough has doubled in size. Once it has risen crank the handle around until the dough forms into a ball and then let it rest for 20 minutes.
During this time you should butter your bread pans so they are ready to go. After the rest period the dough will have risen some again. Crank the handle around to punch the dough back down to form a ball. Next remove the dough hook from the bucket and dump the dough onto a buttered or floured surface.
Divide the dough evenly into 4 pieces and form each one into a loaf to fit into the bread pans. Cover the bread pans with a clean towel and set in a warm place to rise. It usually takes 25 minutes or so to rise and it should be about double in size. You will want to preheat your oven to 425 degrees F before the dough has fully risen. I’ll be baking the bread in my vintage Tappan Deluxe oven; it bakes like a dream. Don’t make your dough wait on your oven or it will over rise and collapse. Once the dough is ready place the pans in the oven and bake for 25 to 28 minutes. When it’s done the bread should have a hollow sound when you tap on it and it should be a nice light golden brown. When done immediately remove bread from the pans and place on rack to cool.
Now for the good part. Cut yourself a warm slice and slather it with butter and enjoy. There’s nothing like a fresh warm slice of homemade bread. The smell in your kitchen alone is worth the effort.
Thanks for stopping by.
Go, eat your bread with joy, And drink your wine with a merry heart; For God has already accepted your works.