Instructions: Grease 5 wide-mouth pint canning jars. Divide dough evenly between jars.

(Jars will be slightly over 1/2 full.) Bake at 325 degrees for 50 minutes.

Pull jars out of oven 1 at a time. Pour glaze over hot bread. Immediately apply and firmly tighten a two-piece wide-mouth canning lid.

The lid will form a vacuum seal as the jar cools. Jars of canned bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer. The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.

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