Bread From an 1893 Recipe
Вставка
- Опубліковано 17 лют 2022
- Join this channel to get access to perks:
/ @themudbrooker
For the Sponge:
1 medium potato, boiled
1 cup of the water the potato was boiled in
1 cup flour
1/2 cup 100-110 degree F water
3 teaspoons yeast.
Cook potato in about 3 cups of water until cooked soft. Press cooked potato through a wire strainer or ricer and place in bowl. Add flour and 1 cup potato water and stir until smooth. Add 1/2 cup water and more flour to make a thin batter, when cooled to 100-110 degrees F stir in yeast and let stand 2 hours.
For Dough:
Add to sponge: 1 teaspoon salt, 2 tablespoons softened butter, 2 tablespoons sugar or honey and enough flour to make a dough, about 3 cups. Knead in stand mixer for 5 min. roll into a ball and let rise until at least doubled. Punch down and place in greased loaf pan, let rise a second time for 10-20 minutes and bake at 350 degrees F for 45-55 minutes. - Розваги
My wife made beautiful bread. She passed in 2005 and I have not been able to duplicate what came naturally to her. Thank you for a wonderful video
So sorry 😐 to hear that..
O dearest1 sweet1 🌹🍭 Loving1 handsome1 from Allah
@@korishahosein6954 Thank you, more than you know
Great video. Loved the background story about the cookbook and various stoves. Your prep and acceptance of yourself as a cook are relatable and charming. I learn from you as a fellow adventurer. Keep doing g what you’re doing. Love from Manitoba, Canada.
Will definitely try..absolutely love your oven!..Thank you for reading the background story of the bread!!..love this!
That sponge sounds like a Salt Rising bread Sponge. the bread turned out looking awesome .
Thanks, great video. I'll try to make this. I'll have to get one of those cookbooks as well.
Interesting video. I ordered the book and looked on their website. Found a few more. Thank you for posting.
I’ve had a recipe/starter passed to me long ago called “Friendship Bread.” I killed it. Then I actually learned to make my own bread with yeast & then a sourdough starter for another kind. Environment & temperature plays a big part in development of dough to make anything! I even had an original piece of starter from the Oregon Trail.. This video was great! Thank you.. and can’t wait to try this!
I have a nice sourdough starter too, but I haven't made any in a while.
@@TheMudbrooker Please share! Many thanks
@@TheMudbrooker yes please post a sour dough starter !
Thats cool, i encountered a friendship bread here in the Netherlands recently as well, delicious. Apparently it is called a “Herman the friendship bread” here
You have a nice voice. I like this bread, I never made with potatoes. Thank you.
I just made this recipe today! Just took it out of the oven! We will see made a beautiful loaf!!!
I loved the way mine turned out, I'm sure you will too.
Thank you, looks like a great recipe.
It is, I'll definitely be using it a lot.
Looks delicious! Thank you for sharing!
You're welcome.
Wow nice looks! 😍👌😋
Great video. I can't wait to try this recipe. The potato water makes sense, both for flavor and consistency. Thank you.
I love watching this as I am afraid to adjust as going along like you,
Wow that’s a lotsa yeast! Sure gave you huge Oven Spring! I used to make my own yeast from homemade yogurt. Also ground my own wheat. But I was younger and had a big family. Your vid brought back some wonderful memories. Thanks. I will try your version.
I usually use two heaping teaspoons in my regular bread so it's not that much more, but this really rose more than usual.
Ya know I come from Vegas to Wisconsin to visit my ma and sisters and I made a starter at all their places I come back every year and bake them bread with that starter and Wisconsin has some very good yeast floating in the air there, it makes the best sourdough bread. I get asked from my one sister if she can throw the refrigerated starter away and I ask her if she is crazy. Lol! You should give the sourdough a try there here in Las Vegas it just plain stinks. There seems to be more bacteria in the air rather than yeast.
I haven't laughed this hard in years. You are a gem
Thanks.
Those stoves look like jewelry!
just a fyi 3 tsp is 1 TBS. blessings..
Now you know your recipe makes two loaves of bread! You can put a pan of water on the bottom of the oven for a very crunchy crust without burning. You can also put the dough on a flat pan shaped in a round loave for more of a rustic bread. I will use a old tuna can cleaned of course and make rolls. I cut out rounds folding in 2/3 and brush with melted butter. After 10 minutes turn pan and continue cooking for about another 10 minutes. Every oven is different so start checking at this point.
Delishesness! I will serve with any homemade soup.
I often make bread on a pizza stone, it works great.
Good video sir hope you are well
I am, thank you.
That is a Lot of yeast. I think the yeast called for in the recipe is starter. I dont think they had dry yeast, like we have, back then. Every home had starter. Starter doesnt have to be sour dough starter, so, it doesnt have to be aged.
I normally use 2-2 1/2 teaspoons of yeast in my regular bread. Yes the one cup of yeast they were using was starter but there are a couple of recipes that call for compressed cake yeast and dried yeast was around. The yeast of the day wasn't as active as modern yeast though, so even using commercial yeast they would've made a starter with it first.
@@TheMudbrooker I can make compressed cake yeast. Not sure about old school, homemade dry yeast. 🤔 I'll consult Great Grandmas recipe box. I'll knock the dust off it and let you know what I find. 👍🏻