H.P. Lovecraft was a writer of strange fiction, though not a popular genre for his era. However, a cult following developed and increased in strength after his short lifetime.
Lovecraft first introduced the fictional Miskatonic Univeristy in 1922, and, due to his great skill and imagination, many came to believe that it did exist and was comparable in prestige to the likes of Harvard. Raised in poverty by parents who died insane, Lovecraft himself died in poverty at the age of 47 in 1937. So dear to him with the fan letters he received and he was said to have saved all of his spare money with which to purchase the postage necessary to respond to every letter. To save money, he would often have one sandwich per day. I would make this bread for him. – Chef Chauvinist Piglette aka Holly Eitenmiller.

H.P. Lovecraft Humble Bread Recipe - art and collage by Darren Daz Cox
My recipes are long because I offer as much advice as I can when I write them, rather than dumping some ingredients in your lap, and some cooking times … so trust that this recipe is very simple!
A few quick things – on my last batch, I was out of milk, but had almond milk and used that instead. I believe the bread was softer than before, and I’m probably going to only use that or soy milk instead, and that’s great for the lactose-intolerant, anyway. I’m betting the vanilla flavors of soy or almond milk would be really great in it, as well.
2 pkgs. yeast (quick-rise is fine, but don’t eliminate a second rising, regardless of what the package says)
3/4 c. water – 105-110 degrees
2 c. milk (can sub in goat, soy or almond milk), room temperature (If your milk is cold, microwave it on a power of 3 for about 4 minutes, and that’s fine)
3 T. butter
3 T. honey or sugar
2 t. salt
6 c. white flour
Whisk the yeast with the warm water and let rest 5 minutes. To me, if my tap water is kind of steamy and burns a little, it’s the right temperature, but if you’re concerned, use a thermometer.
Dice up the butter into chunks and drop into yeast mixture, and add the milk, honey and salt. Stir slightly, then add four cups of flour and mix well.
Add another two cups of flour and mix it the best you can. Much of the flour won’t incorporate and the dough will still be pretty gooey. It’s important not to add too much flour at this point, because, in my experience, it’s very difficult to deal with dough that’s too dry. You’ll have to struggle with adding teaspoon after teaspoon of water to regain a good texture. I’d rather babysit 15 2-year-olds at a wading pool than deal with that …
Dump the dough on the counter. It should look messy. Begin to knead in a bit of flour at a time until the dough is nice and elastic and maybe a teeny itty bit sticky. It’s okay that way … better than dry.
At this stage, stop and wash the goo of your hands, dry them well and knead the dough until it’s just a little more smooth, adding flour at just a tablespoon at a time or so, if necessary. Place the dough in a bowl that’s been slicked with butter or oil, or sprayed with non-stick spray.
I like to turn my oven on to about 225 degrees and put the bowl on the oven. This slightly expedites the rising. Cover with a twel and let rise until double. When I use super-fresh yeast, the rising time seems to be about 45 minutes or so. If it rises too much, it’s less likely to be as fluffy, so use your judgement.
Now for a handy cleaning tip! Don’t wet the mess on your counter, it just makes it worse. I take a spatula and scrape it clean, then wash it.
After it rises, punch the dough down, and toss onto a lighly-floured surface, knead it down,and divide it in half. I’m pretty good at weighing it between my hands. If it feels slightly heavy on one side, pinch portions from one to the other and knead it together. Form the dough into two loaves.
Press the loaves slightly in greased loaf pans, cover with a towel and let rise until double (about 1/2″ over the tops of the pans). Near baking time, preheat the oven to 350. Gently slide a serrated blade over the length of the tops of the bread, then carefully smear chunks of soft butter into the trenches. You may also drizzle olive oil into the slits instead.
Place the loaves in the oven, with a cookie sheet beneath them to catch butter or oil drippings. Bake for 25-30 minutes. If you have an old oven, like I do, you may want to turn the loaves around midway through to ensure even baking.
Don’t worry if your bread seems ultra brown on top, and even hard and crusty. What follows is the secret to awesome bread …
Within five minutes of removing the loaves from the oven, dump them out on the counter top. Immediately slather butter with your bare hands all over the loaves, and don’t skimp on it! Frankly, my daughters and I cut the crust off of store-bought bread, but with this bread, you’ll eat the crust first.
As soon as the butter bath is complete, wrap the warm bread completely in plastic wrap, or seal immediately in a large plastic Ziploc bag, eliminating as much as air possible. Expect the wrapping to be coated in butter, and don’t replace it for while, just let that yummy, perfect butter saturate the bread.
Immediately make two more loaves of bread, because these will be eaten within one hour.
I will offer variations of this recipe, such as corn bread, onion bread, honey wheat and so on …
Keep up with Chef Chauvinist Piglette on her Facebook page https://www.facebook.com/ChauvinistPiglette