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Bread

Mush Bread

A bread made from thin Indian mush, flour, salt, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Mush Bread

Ingredients

Directions

Prepare the batter

  1. Prepare thin Indian mush and let it cool.

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

  3. Add yeast and let it stand overnight to rise.

Make and bake the loaves

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

  2. Knead the dough well and set it to rise until light.

  3. Mould the dough into loaves and grease your pans.

  4. Once the loaves rise again, bake them.

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

Flour
Builds the batter and then the dough, giving the loaves their structure.
Yeast
Ferments overnight and during the second rise, producing gas that lightens the loaves.
Thin indian mush
Adds moisture and starch to the batter, softening the crumb.

The step that matters

Knead the dough well and set it to rise until light. Kneading develops gluten so the dough can trap the gas yeast produces. Under-kneaded dough rises poorly and bakes up dense.

“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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