19 Grove St. ~ PO Box 58 ~ Peterborough, NH 03458 ~ 603-924-3235 

Please note face masks are required to visit the Monadnock Center. We thank you for doing your part to keep everyone safe and healthy!

Archives Research is now by appointment only. Please contact us at (603) 924-3235 to schedule an appointment.

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.