Leavened or Fermented Bread
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.
Prepare the dough
In a large bowl, combine flour and salt.
In a separate bowl, dissolve yeast in warm water.
Mix the yeast mixture into the flour until a dough forms.
Knead the dough on a floured surface for about 10 minutes.
Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 hour.
Shape and bake
Preheat the oven to 400°F (200°C).
Shape the dough into a loaf and place it in a greased loaf pan.
Bake for 25-30 minutes or until golden brown and sounds hollow when tapped.
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
- Forms the gluten network that gives the bread its structure and chew.
- Water
- Hydrates the flour so gluten can form and dissolves the yeast.
- Yeast
- Produces carbon dioxide as it ferments, making the dough rise and become airy.
The step that matters
Letting the dough rise until doubled. Rising is driven by yeast activity, which depends on warmth and time. Under-proofed dough bakes dense, while over-proofed dough can collapse and lose structure.
“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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