Bread mix in a jar. Make ahead and dump for the perfect sandwich bread.
Bread mix in a jar. Make ahead and dump for the perfect sandwich bread. is a easy American recipe that serves 6. 1500 calories per serving. Recipe by Little Hill Homestead on YouTube.
Prep: 20 min | Cook: PT0M | Total: 25 min
Cost: $8.10 total, $1.35 per serving
Ingredients
- 20 cups Bread Flour (King Arthur unbleached bread flour; can substitute all‑purpose flour plus 1 tbsp vital wheat gluten per cup)
- 3 tablespoons Salt (Any fine salt – table, sea, or Himalayan)
- 0.75 cup Granulated Sugar (Can replace with honey, maple syrup (add later as liquid) or coconut sugar)
- 0.56 cup Whole Milk Powder (Heaping tablespoon per jar; Nido or similar shelf‑stable brand)
- 4.5 tablespoons Instant Bread Yeast (Bella Yeast) (Optional; add when ready to bake. Store yeast in freezer for longest potency.)
Instructions
Prepare Jars
Wash six quart jars and lids with hot, soapy water, rinse, and dry completely. Set them in an easy‑to‑reach spot on the countertop.
Time: PT5M
Add Flour
Measure 3 ⅓ cups (≈0.83 cup) of bread flour into each jar. Use a ¼‑cup measuring cup, shaking it down each time to pack the flour evenly.
Time: PT5M
Add Salt
Add 1 ½ teaspoons of salt to each jar.
Time: PT2M
Add Sugar
Add 2 tablespoons of granulated sugar to each jar.
Time: PT2M
Add Milk Powder
Add a heaping tablespoon (≈1.5 tbsp) of whole milk powder to each jar.
Time: PT2M
Optional: Add Yeast
If you plan to bake within a week, add 2 ¼ teaspoons of instant yeast to each jar and give the jar a quick shake to distribute.
Time: PT2M
Seal and Label
Close each jar tightly with its lid, label with the date, and store in the refrigerator or freezer.
Time: PT1M
Nutrition Facts
- Calories
- 1500
- Protein
- 45 g
- Carbohydrates
- 300 g
- Fat
- 5 g
- Fiber
- 12 g
Dietary info: Vegetarian, Can be made vegan by omitting milk powder or using coconut milk powder
Allergens: Wheat, Milk, Yeast
Ingredient Substitutions
- Instead of Bread Flour: All‑purpose flour, Whole wheat flour (reduce liquid slightly)
- Instead of Salt: Kosher salt (use 1.5× amount), No‑salt (omit if sodium‑restricted)
- Instead of Granulated Sugar: Honey (add with water), Coconut sugar
- Instead of Whole Milk Powder: Buttermilk powder, Coconut milk powder (vegan), Leave out for dairy‑free version
- Instead of Instant Bread Yeast (Bella Yeast): Active dry yeast (use 1¼× amount), No‑yeast quick‑bread recipes (omit, but bread will be denser)
Equipment Needed
- Quart Mason Jars with Lids
- Measuring Cup (1/4‑cup)
- Measuring Spoons
- Spoon or Small Funnel
- Bread Machine (or stand‑mixer with dough hook) (optional)
Critical Steps — Do Not Skip
- Accurately measure flour for each jar (3 ⅓ cups).
- Seal jars tightly and label with the date.
- If adding yeast, do it no more than 1–2 weeks before baking to maintain potency.
Chef Tips from the Video
- King Arthur bread flour yields the fluffiest sandwich loaves; if using all‑purpose, add 1 tbsp vital wheat gluten per cup.
- For richer flavor, replace part of the water with milk when using the mix in the bread machine.
- A quick 30‑second burst of the dough cycle before the main cycle helps develop gluten evenly.
Troubleshooting
Bread does not rise enough.
Check yeast potency by dissolving a pinch in warm water with a pinch of sugar; it should become foamy within 5‑10 minutes. Use fresh yeast and ensure water is 105‑110°F (40‑43°C).
Dough is too dry or crumbly.
Add a tablespoon of water at a time during the dough cycle until the dough comes together. The exact amount may vary with flour brand.
Mix clumps together in the jar.
Give each jar a good shake after adding each dry ingredient, or tap the jar gently on the counter to settle the flour before sealing.
Storage
Refrigerator: Up to 2 weeks, sealed tightly.
Freezer: Indefinitely; thaw jars at room temperature before use.
Room temperature: Not recommended for more than a few days; moisture can cause clumping.
Make-Ahead Tips
- Prepare a fresh batch of jars every two weeks for optimal yeast activity.
- Label each jar with the preparation date and use the oldest first.
- If you forget to add yeast, you can still use the mix; just add fresh yeast when you start the dough.
Frequently Asked Questions
What is the cultural significance and history of bulk bread mix in American homestead cooking?
Bulk bread mixes are a staple of American homesteading because they save time and reduce daily ingredient handling. Families often prepare a weeks‑worth of dry mix to streamline making sandwich loaves, buns, and other baked goods, reflecting a tradition of self‑sufficiency and meal‑prepping.
What are the traditional regional variations of this bread mix in United States cuisine?
While the base ingredients (flour, salt, sugar, milk powder, yeast) stay the same, regional twists include adding cornmeal for Southern cornbread rolls, rye flour for New England rye buns, or adding honey and cinnamon for Mid‑western sweet rolls.
How is the bulk bread mix traditionally served in American households?
Home cooks typically bake the mix in a bread machine’s dough cycle, then shape the dough into sandwich loaves, hamburger buns, or hot‑dog rolls. Freshly baked loaves are sliced for sandwiches, while buns are split and toasted for burgers or hot dogs.
What occasions or celebrations is this bulk bread mix commonly used for in American culture?
The mix is popular for everyday meals, but also for holidays like Thanksgiving (sandwich loaves for leftovers), Fourth of July barbecues (hamburger buns), and family gatherings where fresh rolls and donuts are served.
What other American dishes pair well with bread made from this mix?
Pairs perfectly with classic American soups (chicken noodle, tomato), stews, chili, deli meats, cheese platters, and breakfast dishes like eggs and bacon. It also works well for making French toast or bread pudding.
What are the authentic traditional ingredients for this bulk bread mix versus acceptable substitutes?
Authentic ingredients are bread flour, fine salt, granulated sugar, whole‑milk powder, and instant yeast. Acceptable substitutes include all‑purpose flour plus vital wheat gluten, coconut or maple sugar, dairy‑free milk powders, and active‑dry yeast (use 1¼× the amount).
What are the most common mistakes to avoid when making the bulk bread mix?
Common mistakes include measuring flour by scoop (which packs it) instead of spoon‑and‑level, forgetting to add salt, using expired yeast, and not sealing jars tightly which can cause moisture ingress and clumping.
Why does this recipe use a heaping tablespoon of milk powder instead of a measured cup?
A heaping tablespoon provides enough dairy solids to improve crumb softness without adding excess bulk. Using a full cup would throw off the flour‑to‑liquid ratio when the mix is later combined with water.
Can I make the bulk bread mix ahead of time and how should I store it?
Yes. Prepare the mix in quart jars, seal tightly, label, and store in the refrigerator for up to two weeks or in the freezer for indefinite storage. Keep yeast separate and add it only when you’re ready to bake.
What texture and appearance should I look for when the dough is ready after using this mix?
The dough should be smooth, slightly tacky, and elastic after the bread machine’s dough cycle. It should pull away cleanly from the sides of the bowl and form a soft, rounded ball.
What does the YouTube channel Little Hill Homestead specialize in?
The YouTube channel Little Hill Homestead specializes in practical homestead cooking, bulk meal‑prep techniques, and simple, rustic recipes that use pantry‑friendly ingredients for everyday family meals.
How does the YouTube channel Little Hill Homestead's approach to American homestead cooking differ from other cooking channels?
Little Hill Homestead focuses on efficiency and long‑term storage, offering bulk‑prep solutions like this bread mix, whereas many other channels emphasize single‑serve recipes or gourmet techniques. The channel emphasizes low‑cost, repeatable processes for busy families.
Last updated: August 14, 2026
