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Bread

Raised Brown Bread

A yeast‑raised cornmeal bread baked at 350°F for 1.5 to 2 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Raised Brown Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Pour boiling water over the cornmeal.

  2. When lukewarm, add the dissolved yeast cake and remaining ingredients.

  3. Beat well and let it rise overnight.

Bake

  1. Beat again and pour into greased bread pans.

  2. Bake at 350°F (175°C) for 1.5 to 2 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cornmeal
Forms the main body and coarse, crumbly texture of the bread.
Dissolved yeast cake
Ferments during the overnight rise, producing gas that lightens the bread and adds flavor.

The step that matters

Cool the water to lukewarm before adding the yeast. Yeast is killed by very hot liquid. Adding the dissolved yeast only once the mixture is lukewarm keeps the yeast alive so it can ferment and make the bread rise.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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