Insanely Easy Bread recipe
I've been watching a series on YouTube on Early American Cooking and stumbled across one that featured Mushroom Loaves (mushroom biscuits stuffed with a creamy mushroom mixture. The mushrooms were easier enough to figure out, but not the bread.
Finally I found this video - An 18th Century Bread Recipe From Illinois (1750s)
You can watch it if you want, but the recipe is as follows. The bread is delicious, moist and a little sweet. The crumb is dense and I cannot believe that such a great bread required no kneading. TBG and Chef loved it. This weekend I'm going for it and making the mushroom loaves. I can't wait.
3 cups - flour
Pinch of salt
2 T honey OR
1 T molasses
1 cups warm water (110 -115 degrees)
1 packet dried yeast
Measure out flour and add pinch of salt. Stir to combine
Add honey or molasses, water, and yeast. Stir to combine ingredients. Add more water if you need to. Dough should be soft.
Set aside in warm place and allow to rise for an hour.
Turn the bread out from container onto a floured board and knead for 2-3 minutes. Add a bit of flour if dough is too wet to hold its shape. Transfer to baking container and allow to rise for an hour.
Heat oven to 350.
Brush top with butter
Bake for 30-40 minutes or until golden brow.
Allow to rest for 30 minutes before cutting.
Finally I found this video - An 18th Century Bread Recipe From Illinois (1750s)
You can watch it if you want, but the recipe is as follows. The bread is delicious, moist and a little sweet. The crumb is dense and I cannot believe that such a great bread required no kneading. TBG and Chef loved it. This weekend I'm going for it and making the mushroom loaves. I can't wait.
3 cups - flour
Pinch of salt
2 T honey OR
1 T molasses
1 cups warm water (110 -115 degrees)
1 packet dried yeast
Measure out flour and add pinch of salt. Stir to combine
Add honey or molasses, water, and yeast. Stir to combine ingredients. Add more water if you need to. Dough should be soft.
Set aside in warm place and allow to rise for an hour.
Turn the bread out from container onto a floured board and knead for 2-3 minutes. Add a bit of flour if dough is too wet to hold its shape. Transfer to baking container and allow to rise for an hour.
Heat oven to 350.
Brush top with butter
Bake for 30-40 minutes or until golden brow.
Allow to rest for 30 minutes before cutting.