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Bread

Mixed Bread

A yeast bread made with flour, salt, yeast, and cornmeal gruel, baked until golden.

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

Mixed Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. In a bowl, combine salt and yeast with flour.

  2. Add cornmeal gruel gradually to form a soft dough.

Rise and bake

  1. Let the dough rise until doubled in size.

  2. Bake in pans or a mold at 350°F (175°C) until golden.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Flour
Forms the dough's main structure once hydrated.
Yeast
Produces gas that makes the dough rise and become airy.
Cornmeal gruel
Supplies moisture and body, giving the dough its soft consistency.

The step that matters

Let the dough rise until doubled in size. Yeast needs enough time to produce gas that expands the dough. Underproofed dough bakes dense, while overproofed dough can collapse and lose structure.

“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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