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Bread

Wheaten Bread, Biscuits, and Puddings

A simple wheaten bread made with flour, water, salt, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Wheaten Bread, Biscuits, and Puddings

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the dough

  1. In a large bowl, mix the flour and salt.

  2. In a separate bowl, dissolve the yeast in lukewarm water.

  3. Gradually add the yeast mixture to the flour, mixing until a dough forms.

  4. Knead the dough on a floured surface for about 10 minutes until smooth.

Rise and shape

  1. Place the dough in a warm place and cover it with a cloth. Let it rise until doubled in size, about 1 hour.

  2. Shape the dough into a loaf and place it in a greased loaf pan.

Bake

  1. Preheat the oven to 400°F (200°C).

  2. Bake for 25-30 minutes until golden brown and hollow-sounding when tapped.

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

All-purpose flour
Forms the gluten network that gives the loaf its structure.
Active dry yeast
Produces gas as it ferments, making the dough rise and become airy.
Lukewarm water
Hydrates the flour and activates the yeast, allowing the dough to form and stretch.

The step that matters

Letting the dough rise until doubled. Yeast needs warmth and time to produce enough carbon dioxide to expand the dough. Rising too short leaves a dense loaf, while the dough can collapse if over-proofed.

“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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