How To make Old Fashioned Hearth Bread
1/2 To 3/4 cup warm water
2 tb Honey or light molasses
1 pk Active dry yeast
2 c All-purpose flour
2 tb Instant nonfat dry milk
-solids 1 tb Wheat germ
1 tb Butter or margarine
1 t Salt
Makes 1 loaf Combine 1/4 cup of the water, honey and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, dry milk, wheat germ, butter and salt into work bowl. Process until mixed, about 15 seconds. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly greased surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Shape into smooth ball and place on greased cookie sheet. Roll or pat into circle about 6 inches in diameter. Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 45 minutes. Heat oven to 375 F. Bake until golden and loaf sounds hollow when tapped, about 25 - 30 minutes. Remove from cookie sheet. Cool on wire rack. Food Processor Bread Book From the collection of Jim Vorheis
How To make Old Fashioned Hearth Bread's Videos
From the Hearth: 19th Century Bread & Yeast
In this video, we show how to use the 19th-century yeast (from a previous video) to make a simple bread receipt (recipe). This recipe has four ingredients but takes longer to rise than modern dough using active dry yeast.
Receipt
4 cups flour
1 1/4 cups 19th-century yeast; at room temperature (see our previous video)
1 1/4 cups warm water
1-2 tsp salt
Research & Resources:
A New System of Domestic Cookery, Maria Eliza Ketelby Rundell, c. 1807, p.205
The Frugal Housewife, Lydia Maria Child, c. 1830, p 81-85
The Virginia Housewife, Mary Randolph, c. 1938, p.136-141
The Practical Housekeeper, E.F. Ellet (Elizabeth Fries), c. 1857, p. 464-467
Deja Food: Celebrating 700 years of delicious British food blog,
The Manuscript Cookbooks Survey: Homemade Bread with Home-Brewed Yeast by Stephen Schmidt,
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Hearth Bread
Making hearth bread with a food processor, from the Charles Van Over book. Recipe at
Cornbread: 18th Century Breads, Part 3. S2E14
As the population in western Europe exploded during the latter half of the 1700's, wheat became an important export commodity for the mid-Atlantic colonies. It was a natural progression for Indian corn, a grain native to the Americas, to fill the dietary gap for colonists. This was especially true for the rural folk and labor classes. Next week's episode in our Cooking with Jas. Townsend & Son: 18th-Century Breads video series will look at the history of cornbread in the American Colonies. We'll also show how to make an authentic Common Loaf of unleavened cornbread as well as johnny cakes that you can take along on your next journey.
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Baking Bread in old stove in DAGESTAN Old Village in Mountains. Life in Russia
Baking Bread in old stove in DAGESTAN Old Village in Mountains. Life in Russia
DAGESTAN remote Village in Mountains. HAY PREPARING. Life in Russia
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