Bread Raised Twice
Ingredients
Directions
The book says “a moderate oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
In a large bowl, sift 2 pounds of flour and add salt.
Beat in the tepid water thoroughly, then add the yeast and the remaining flour.
Knead the dough for 10 minutes, using just enough flour to prevent sticking.
Flour the bowl, return the dough to it, cover, and let it rise in a warm place.
Shape and bake
In the morning, divide the dough into 4 loaves, shape them, and place in buttered pans.
When the loaves have risen, prick them and bake in a preheated oven at 400°F (200°C) for 30 to 40 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Provides the structure that the kneaded dough and baked loaves rely on.
- Yeast
- Produces gas as it ferments, making the dough rise and become light.
- Tepid water
- Hydrates the flour and activates the yeast, forming the dough.
- Salt
- Controls yeast activity and adds flavor to the dough.
The step that matters
Letting the dough rise the first time. The dough must rise fully in a warm place so the yeast can produce enough gas to make the loaves light. Too cool a spot slows fermentation and leaves the bread dense.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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