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.
Make the dough
In a large bowl, combine flour, yeast, and salt.
Gradually add water and mix 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 in a warm place 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
- All-purpose flour
- Provides the gluten-forming proteins that build the dough's structure and chew.
- Yeast
- Produces carbon dioxide gas as it ferments, making the dough rise and become airy.
- Water
- Hydrates the flour so gluten can form and dissolves the yeast to activate it.
The step that matters
Letting the dough rise until doubled. Rising develops flavor and airy texture as yeast produces gas. Under-proofed dough bakes dense, while over-proofed dough may collapse in the oven.
“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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