Sunday, August 14, 2016

Before Bread Machines and Active Dry Yeast

Bread-making in the nineteenth century was very similar to modern, home bread-making with one exception. The cooks at Simons Mansion had to make their own yeast.

From Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy.

 Homemade Yeast

4 quarts water
2 handfuls hops
8 peeled potatoes
1/3 Indian meal (cornmeal)
2/3 rye meal
1 pint cold water
1 tea cup molasses
1 tablespoon ginger
1 teacup distillery yeast

Boil hops and potatoes until soft. Mix and strain through a sieve. Make a batter of the meals and cold water; amount of meal may vary, but keep proportions correct; boil for 10 minutes. When cool as new milk, add remaining ingredients.

From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"

All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties.

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