Phoenix Mill House Bread
If your bread supplies are running low, don’t make an unnecessary trip to the market. Try making a loaf of Phoenix Mill House Bread!
If you have ever enjoyed a buttered slice fresh from the mill house beehive oven, you know this bread is a winner. We make ours in a wood fired oven but the following version is adapted to work in a modern kitchen. This recipe will make three small rustic loaves that are chewy on the outside with a delicious soft interior. The best part? No kneading! Just let the yeast do the work for you. Our recipe has been adapted from a King Arthur Flour recipe and a recipe from the 19th century. Happy baking!
‘Thomas Prescott’ pulls freshly baked loaves from the beehive oven.
Phoenix Mill House Bread
7 1/2 cups flour
1 tablespoon salt
1 1/2 tablespoon instant yeast
3 cups lukewarm water
- Dissolve yeast in 1 cup warm water. Let stand for 5 minutes.
- Mix dry ingredients along with yeast mixture and remaining 2 cups of warm water until combined. Don’t over mix. Dough will be sticky.
- Place dough in large, greased bowl, cover with plastic wrap, and refrigerate overnight or for up to 7 days.
- Turn dough onto floured surface. Divide dough into 3 equal parts and form each part into a ball or loaf shape.
- Let dough rise for 1 hour at room temperature.
- Bake bread at 450 degrees for 25-35 minutes.
Explore more everyday bread recipes at King Arthur Flour.
Posted March 23, 2020.
