Vincent Price’s House Bread: A Culinary Masterpiece

My earliest memory of truly appreciating bread, beyond the simple sandwich, involves a tattered copy of “A Treasury of Great Recipes” belonging to my grandmother. I remember being captivated by the suave photograph of Vincent Price, not just an actor, but a man who clearly understood the finer things in life – including perfectly baked bread. The idea that he had a “house bread,” a loaf he considered worthy of sharing with guests, sparked a desire in me to create my own signature bake, and I’ve been chasing that perfect crust and crumb ever since.

Recipe Overview

• Prep Time: 1 hour 30 minutes (includes rising time)
• Cook Time: 47-52 minutes
• Total Time: 2 hours 40 minutes
• Yields: 1-2 loaves
• Dietary Type: Vegetarian

Ingredients

• 5 cups sifted flour, divided
• 1/2 teaspoon powdered ginger
• 2 teaspoons salt
• 1 tablespoon sugar
• 1 (1/4 ounce) package active dry yeast
• 2 cups warm water (about 120°F)
• 2 tablespoons melted butter, divided
• 2 tablespoons cornmeal
• 1 tablespoon ice water
• 2 cups boiling water

Equipment Needed

• Electric mixer with paddle and dough hook attachments
• Large glass bowl
• Baking sheet
• Shallow pan for oven

Instructions

1. Begin by activating the yeast. In the bowl of your electric mixer, fitted with the paddle attachment, combine 2 cups of the sifted flour, the powdered ginger, salt, sugar, and active dry yeast. Make sure the water temperature is around 120°F; too hot and you’ll kill the yeast, too cold and it won’t activate.

2. With the mixer on low speed, gradually add the 2 cups of warm water. Mix for 1 minute, then increase the speed to medium-high and mix until the batter is smooth, about 2 to 3 minutes. This initial mixing develops the gluten structure that’s crucial for a chewy bread.

3. Reduce the mixer speed to medium and add another 1 1/2 cups of the sifted flour. At this point, the dough should begin to get too dense for the paddle attachment. If the dough is sticking excessively to the sides, add flour one tablespoon at a time until it pulls away cleanly.

4. Remove the paddle attachment from the mixer, scraping any clinging dough back into the bowl. Now, attach the dough hook. This is where the real kneading begins!

5. On low speed, gradually add the remaining flour, allowing the mixer to knead the dough until it becomes smooth and elastic. This should take about 8 to 10 minutes. Occasionally, sprinkle the sides of the bowl with a little extra flour if the dough stubbornly sticks. You’re looking for a dough that springs back slightly when poked.

6. Grease your hands lightly with soft butter. Remove the dough from the bowl and gently pat it into a ball. Place the dough into another large glass bowl that has been very lightly buttered. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This fermentation process is vital for the bread’s flavor and texture.

7. While the dough is rising, prepare your baking sheet. Grease it with 1 tablespoon of the melted butter, then dust it generously with cornmeal. The cornmeal will give the bread a pleasant, slightly gritty texture on the bottom crust.

8. Once the dough has doubled, punch it down gently to release the trapped air. Turn the dough out onto a lightly floured board. Divide the dough in half for two smaller loaves, or keep it as one large loaf – it’s your house bread, after all!

9. Shape the dough into the desired loaf (or loaves). Place the loaf (or loaves) onto the prepared baking sheet. Brush the top (or tops) generously with the ice water. The ice water helps create a crispier crust. Use a sharp knife or lame to make three or four diagonal slashes across the top of the dough. These slashes allow the bread to expand properly in the oven and also give it a professional look.

10. Let the loaf (or loaves) rise again, uncovered, until doubled in size, about 1 hour.

11. Preheat your oven to 475°F (246°C). Place a shallow pan containing 2 cups of boiling water on the lower rack of the oven. The steam created by the boiling water is crucial for achieving a bakery-style crust.

12. Just before placing the bread in the oven, brush the top of the dough with the remaining tablespoon of melted butter. This will give the crust a beautiful golden color.

13. Bake the dough on the upper rack of the oven for 7 minutes at 475°F (246°C). Then, reduce the oven temperature to 350°F (175°C) and bake for another 35 to 40 minutes, or until the crust has reached your preferred color and texture. The internal temperature of the bread should reach around 200°F (93°C).

14. Remove the bread from the oven and transfer it to a cooling rack. Allow it to cool slightly before slicing and serving. Serve warm or at room temperature.

Expert Tips & Tricks

• Proof the yeast: Before combining all the ingredients, proof the yeast by dissolving it in the warm water with the sugar. If it doesn’t foam up after 5-10 minutes, your yeast is dead and you’ll need to start again.
• Kneading is key: Don’t skimp on the kneading time. A well-kneaded dough develops a strong gluten structure, resulting in a light and airy bread.
• Oven temperature accuracy: Use an oven thermometer to ensure your oven is heating to the correct temperature. Oven thermostats can be inaccurate, which can affect the baking time and result.
• Crispier crust: For an extra-crisp crust, try spritzing the loaf with water a few times during the first 15 minutes of baking.
• Scoring depth: Make sure your slashes are deep enough (about 1/2 inch) to allow the bread to expand properly.

Serving & Storage Suggestions

Vincent Price himself suggested serving this bread warm with garlic butter, chopped parsley, and chives, alongside Dungeness crab with mustard mayonnaise, and a crisp Italian Soave white wine. He clearly understood how to enjoy life! Beyond that, this bread is exceptional with soups, stews, or simply as a base for avocado toast.

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat frozen bread, thaw it completely and then warm it in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also revive a slightly stale loaf by sprinkling it lightly with water and baking it in a warm oven for a few minutes.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value*
Calories	260 kcal	13%
Total Fat	3 g	5%
Saturated Fat	1.5 g	8%
Cholesterol	0 mg	0%
Sodium	600 mg	26%
Total Carbohydrate	53 g	19%
Dietary Fiber	2 g	7%
Sugars	2 g	N/A
Protein	7 g	14%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Whole Wheat Version: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
• Herbaceous Bread: Add a tablespoon of dried herbs like rosemary, thyme, or oregano to the dough for an aromatic twist.
• Garlic Bread: Brush the baked loaf with garlic butter and sprinkle with Parmesan cheese for a delicious garlic bread variation.
• Sourdough Starter: Introduce a sourdough starter for tangy flavour.
• Gluten-Free Option: While achieving the exact same texture with gluten-free flour is challenging, using a high-quality gluten-free bread flour blend and adding a binder like xanthan gum can produce a decent gluten-free version.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time and bake it later?
A: Yes, you can let the dough rise in the refrigerator overnight after the first rise. This will slow down the fermentation process and develop a more complex flavor. Bring the dough to room temperature for about 30 minutes before shaping and baking.

Q: Why is steam important when baking bread?
A: Steam helps to create a crispier crust by keeping the surface of the dough moist during the initial baking period. This allows the dough to expand fully before the crust sets.

Q: What if my bread is browning too quickly?
A: If your bread is browning too quickly, tent it loosely with aluminum foil to prevent it from burning.

Q: Can I use a stand mixer instead of kneading by hand?
A: Absolutely! A stand mixer with a dough hook makes kneading much easier. Just follow the recipe instructions for using a mixer.

Q: How do I know when the bread is done?
A: The bread is done when it sounds hollow when tapped on the bottom and has an internal temperature of around 200°F (93°C).

Final Thoughts

There’s something deeply satisfying about baking your own bread, and Vincent Price’s House Bread is a truly rewarding recipe. It’s more than just a loaf; it’s a connection to culinary history, a slice of elegance, and a testament to the simple pleasures in life. So, gather your ingredients, preheat your oven, and prepare to fill your home with the irresistible aroma of freshly baked bread. Don’t be afraid to experiment with variations and make it your own. Share your creations with loved ones and enjoy the warmth and flavor that this classic recipe has to offer. Bon appétit!