And so here is the recipe. Mavis has allowed me to share it with anyone who would like it. I’ve typed it up exactly as it reads from the hand-written sheet she gave me. The recipe is generations old and one of the best recipes I’ve ever come across.
When I cut the loaf tonight,even the texture was amazing. They certainly knew how to do things in the good old days.
Bread Recipe with Hop Yeast (courtesy of Mavis)
Hop Yeast starter
1 organic potato – unpeeled (scrubbed), 1 tablespoon hops and water to cover well. Boil until cooked. Cool.
Mix 1 tablespoon flour and 1 tablespoon sugar to a smooth paste using a little of the cooled liquid. Tip this mixture into a saucepan containing the cooled hop/potato mixture. Mash everything and pour into the bottle in which you have put 4 organic sultanas. Set in a warm place to work.
I use a 1.25 litre plastic lemonade or tonic water screw top bottle. It takes the pressure better than a glass bottle.
Hop and potato yeast – to feed plant
Boil a medium potato in about 3 cups water until tender. Place a small handful of hops in a mixing bowl. Pour over the boiling potato water. Allow to cool. Hops should have sunk to the bottom.
When cool, add liquid only to 1 tablespoon flour and 1 tablespoon sugar. Mix together and top up the starter. Fill the bottle to no more than ¾. Screw the lid down firmly.
Mixture is ready to bake when you undo the bottle and the ‘starter’ rushes out.
To make Hop-Potato Yeast Bread (basic recipe)
Put 1 cup flour in a mixing bowl. Pour in about 1 – 1 ½ cups of bubbling starter. Mix, then leave overnight in a warm place (I sit mine in a cupboard on top of the hot water cylinder).
Next morning – add about 1 pint water (warm) alternately with extra 4 to 5 cups flour to make a soft dough.
If not using bread-mix flour, add a small handful of salt. Mix to a soft-firm dough, leave to rise.
Knock back and put in bread tins. When risen, cook 30 to 40 minutes (20 minutes on High 200 degrees C, and 10 to 20 minutes on 180 degrees C.
Oil can be added, any kind of flour can be used.