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 liquids 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 a preheated 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
- Forms the gluten network that gives the bread its structure and chew.
- Liquid yeast
- Ferments the dough, producing gas that makes it rise.
The step that matters
Let the dough rise fully. Yeast produces gas that inflates the gluten network, and the dough is ready only when it has fully risen. Under-rising leaves a dense loaf, while over-rising can weaken the structure so it collapses 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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