Note 1: This large recipe makes a number of loaves.
Note 2: If you use yeast cakes, dissolve in one half cup of lukewarm water.
Note 3: In early New England, there was no wheat, as it is not a New World grain - it was eventually brought from England. So bread was made with rye and cornmeal, and in fact the rye was meal not flour. When wheat became available the colonists moved to a bread more like what they were familiar with. But wheat was still a luxury, hence the "thirded" method. The "white flour" I take to be wheat, and "white" seems to mean similar to the usual flour we use today -do not substitute with whole wheat flour.

  1. 4 Cup White flour
  2. 4 Cup Yellow corn meal
  3. 4 Cup Rye flour
  4. 1 Cup Yeast, or 2 yeast cakes
  5. 1/2 Cup Brown sugar
  6. 2 Cup Milk, scalded
  7. Water, lukewarm
  • Mix the ingredients, adding enough lukewarm water to make a dough that can be molded.
  • Let it rise until it cracks open.
  • In the morning shape into loaves
  • Place in brick-loaf pans, and let loaves rise for 45 minutes.
  • Bake in a slow oven, 325 degrees F., about one hour.

  • If you follow Step #3 to the letter -- "In the morning..." -- you should begin Steps #1 and #2 the previous afternoon (i.e. let rise for about 12 hours). However, without climate-control, the nights would have been cooler, thus slowing the rising process. so you may experience a faster rise of the yeast.

    Source: Adapted from Secrets of New England Cooking by M. Barrows

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