Skip to main content
Bread

Mush Bread

A yeast‑leavened bread made with thin Indian mush and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Mush Bread

Ingredients

Directions

Prepare the dough

  1. Prepare thin Indian mush and let it cool.

  2. Add a little salt and enough flour to make a thick batter.

  3. Stir in some yeast and let it stand overnight to rise.

  4. In the morning, add enough flour to form a dough.

  5. Knead the dough well and set it aside to rise.

Shape and bake

  1. Once light, shape it into loaves and grease your pans.

  2. Let the loaves rise again until light, then bake.

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

Thin indian mush
Adds moisture and body, keeping the dough soft and tender as it rises.
Yeast
Ferments the dough, producing gas that makes it rise and become light.
Flour
Forms the batter and dough structure that holds the gas produced by the yeast.

The step that matters

Let the dough rise until light before shaping. Yeast needs time to produce enough gas to lighten the dough. Shaping or baking before it has risen properly leaves the loaves dense and heavy.

“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.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes