An 18th Century Bread Recipe From Illinois (1750s)

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Measure out 3 cups of flour.

Add a tiny pinch of salt to the flour.

Add 1.5 cups of warm water and 1 heaping tablespoon of active dry yeast to the flour.

Mix in 1-2 tablespoons of honey or 1 tablespoon of molasses (recommend honey).

Mix until you have formed your dough.

Set the dough aside in a warm place for 2 hours to rise, covering with a towel or jacket.

Knead the dough on a floured surface with floured hands for 2-3 minutes.

Form the dough as desired and place onto a baking pan.

Bake in a 350 degree oven for 30-40 minutes, checking frequently.

If baking in a Dutch oven, rotate every 10 minutes to prevent burning.

Once golden brown, the bread is ready.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens