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By March 23, 2020 Read More →

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!

Pulling Phoenix Mill House Bread from the beehive oven

‘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.