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
‘RISING’
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.
Cover.
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.
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
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