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
An 18th Century Bread Recipe From Illinois (1750s)
***for the sake of modern homes I am using dry, active yeast. Originally the yeast was grown at home to be used in receipts. Usually this yeast was grown from peas. If I did this no one at home would make it. I want as many people as possible to enjoy old receipts. If you know how to grow yeast at home please do so and add it accordingly.***
This is a family recipe handed down since the 1750s! It originates from Kaskaskia, a town in Illinois. It is a very simple and economical recipe that does not require milk or eggs. Even those with no history at baking bread may find this recipe incredible easy to make. It is a great beginner bread! For the sake of modern homes we will be using active, dry yeast.
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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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Bread Series
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Hearth Bread
Making hearth bread with a food processor, from the Charles Van Over book. Recipe at
Village Hearth Old Fashioned Hamburger Buns
Go classic! Village Hearth Old Fashioned Hamburger Buns go great with any cookout! Learn more at:
A Regular Folks Supper 200 years Ago - March 1820
Turnips, Beef, Carrots & bread rolls. Maybe not so exotic compared to what you'd eat today. Only, it's prepared completely different.
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Also, I have recently uploaded a clearer and quicker version of this baguette recipe using the poolish method if you want to have a look, here's a link to it,
How to easily make traditional French Baguettes at home.
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To avoid common problems some people mostly encounter with these baguettes, follow this standard advice procedure and you won't go wrong.
1. Stick to the recipe rigidly, the quantities are very important for successful results
2. Use scales for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate
3. Use proper white bread flour with at least 12% protein, check the ingredients list on the side of the flour bag, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour, plain or all purpose flour is not strong enough for making bread.
4. Check your yeast is working you can do a yeast test as shown in my sandwich bread video here
Any problems or inquiries I'm always here to help. And please let me know how you get on with the recipe.
I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look.
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