Bread Recipes


A recipe from Mrs. Morris Gass in the 1875 edition of “Housekeeping in the Bluegrass” – a favorite of Carriage Hill MetroPark Historical Farm

YIELD: 1 loaf

1 cup warm water
1 tablespoon corn meal
1/4 teaspoon salt
5 tablespoons flour
Slice two or three pieces of raw Irish potato in it
Set to rise in a bowl of tolerably warm water.
After 4 hours, stir a little flour in the ‘rising’.
After it rises (21-24 hours), be sure to take out the potato before putting the ‘rising’ into the flour for your dough.

4½ cups flour
1½ tablespoons of lard, butter or oil
½ teaspoon salt
1-2 cups warm water (if the rising does not make it tolerably soft add warm water)
All of the ‘rising’ mixture
Mix it well.
Let rest for 1 hour.
Stretch and fold.
Let rest for 1 hour.
Stretch and fold.
Let rest for 1 hour.
Stretch and fold.
Rest for 30 minutes.
Shape loaf (or rolls, if you prefer).
Place into a well-greased loaf pan.
Let rise 1½ to 2 hours.
Preheat oven to 450˚F.
Brush carefully with oil or melted butter before putting into oven.
Bake 45-50 minutes or until done. Bread will sound hollow when thumped on its bottom.
Remove from pan and cool on a rack or tip on its side (to prevent condensation as it cools).
Wait at least 1 hour before slicing (bread continues to cook on the inside during this period).

NOTE: The amount for the bread dough is half the original 1875 recipe. The amount for the ‘risings’ is the full recipe.

Original of the video here

Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes

Back to home page

Leave a Reply

Your email address will not be published. Required fields are marked *