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Bread

Gluten Bread

A yeast‑leavened bread made with gluten flour and boiled water.

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

Gluten Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Bring the water to a boil, then cool to lukewarm.

  2. Dissolve the yeast in ¼ cup of the lukewarm water and pour it into a bread mixer.

  3. Add the flour and salt, then knead the dough for 15 to 20 minutes until thoroughly mixed.

  4. Set the dough in a warm place (about 75°F) to rise until it doubles in size.

  5. Knead the dough again for about 10 minutes, then shape it into one loaf or two small loaves.

Bake and cool

  1. Place the loaves in baking pans, cover with greased paper, and let them rise again until doubled in size.

  2. Bake at 350°F (175°C) for 45 to 50 minutes.

  3. Remove the bread to a cooling rack to allow air circulation until cold.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Gluten flour
Its high gluten content builds the elastic network that traps gas and gives the loaf its structure.
Compressed yeast
Ferments the dough, producing gas that makes the loaf rise.
Boiled water
Hydrates the flour so the gluten can form and the dough can be kneaded.

The step that matters

Letting the dough rise until doubled. Yeast needs time and warmth to produce enough gas. Rising too short leaves a dense loaf, while the dough must be given room to expand before baking.

“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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