Bread
Ingredients
Directions
Prepare the dough
Mix 1 cup of warm water with the yeast using a whisk.
Dissolve the salt in the remaining water.
Gradually combine both mixtures with the flour and knead until well mixed.
Rise and bake
Let the dough rise for 4 to 5 hours until it has fully risen.
Shape the dough into loaves and place them in the oven.
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
- Fine flour
- Kneading develops gluten, which forms the structure that holds the bread's shape.
- Yeast
- Feeds on sugars in the dough and releases gas, which makes the dough rise and become light.
The step that matters
Let the dough rise fully. Yeast produces the gas that inflates the dough's gluten network. If the dough is not allowed to rise fully, the loaves will be dense and heavy after 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.
More bread recipes
You might also like
Tomato Soup526 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipes
Chicken Broth257 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.