From the Hearth: 19th Century Bread & Yeast

In this video, we show how to use the 19th-century yeast (from a previous video) to make a simple bread receipt (recipe). This recipe has four ingredients but takes longer to rise than modern dough using active dry yeast.

Receipt
4 cups flour
1 1/4 cups 19th-century yeast; at room temperature (see our previous video)
1 1/4 cups warm water
1-2 tsp salt

Research & Resources:
A New System of Domestic Cookery, Maria Eliza Ketelby Rundell, c. 1807, p.205
The Frugal Housewife, Lydia Maria Child, c. 1830, p 81-85
The Virginia Housewife, Mary Randolph, c. 1938, p.136-141
The Practical Housekeeper, E.F. Ellet (Elizabeth Fries), c. 1857, p. 464-467
Deja Food: Celebrating 700 years of delicious British food blog, https://dejafood.uk
The Manuscript Cookbooks Survey: Homemade Bread with Home-Brewed Yeast by Stephen Schmidt, https://www.manuscriptcookbookssurvey.org/

MUSIC
Violin Concerto in F major, RV 293 'Autumn' - Complete Concerto
Composed by Antonio Vivaldi
Performed by John Harrison & European Archive
Music provided & License through https://musopen.org
The music is licensed under a Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) and Public Domain 1.0

Filmed at the 1820 Col. Benjamin Stephenson House
2022©

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