Mush Bread
Ingredients
Directions
Make the batter
Make thin Indian mush (see recipe No. 532).
When cool, add a little salt and enough flour to make a thick batter.
Stir in some yeast and let it stand overnight to rise.
Make the dough and bake
In the morning, add enough flour to form a dough.
Knead the dough well and set it to rise.
When light, shape it into loaves and grease your pans.
When it rises again, bake it.
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
- Thin indian mush
- Provides the moist, starchy base that gives the bread its body and soft crumb.
- Flour
- Builds the gluten structure that holds the dough together and gives it chew.
- Yeast
- Ferments the batter and dough, producing gas that makes the bread rise and become light.
The step that matters
Let the batter stand overnight to rise. Yeast needs time and warmth to ferment; if the batter rises too little, the bread will be dense. Letting the dough rise fully before baking gives a light texture.
“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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