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Bread

Bread Raised Twice

A yeast bread dough that is risen twice before baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Bread Raised Twice

Oven, in the book's wordsA moderate oven

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

  1. In a large bowl, sift 2 pounds of flour and add salt.

  2. Mix in the tepid water and yeast, then stir in the remaining flour to form a dough.

  3. Knead the dough on a floured surface for 10 minutes, using just enough flour to prevent sticking.

  4. Flour the bowl, return the dough to it, cover, and let it rise in a warm place.

Shape and bake

  1. In the morning, divide the dough into 4 loaves, shape them, and place in buttered pans.

  2. When the loaves have risen, prick them and bake in a preheated oven at 400°F (200°C) for 30 to 40 minutes.

Recipe from a historical cookbook (Internet Archive).

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 gluten structure that traps gas and gives the loaves their body.
Yeast
Produces carbon dioxide as it ferments sugars, making the dough rise and become airy.
Tepid water
Hydrates the flour so gluten can form and activates the yeast.
Salt
Controls yeast activity and strengthens the gluten for better flavor and texture.

The step that matters

Kneading the dough. Kneading develops the gluten network that holds the gas from the yeast. Using too much flour on the surface can make the dough stiff and dense, so only add enough to prevent sticking.

“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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