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Bread

Cottage Bread

A simple bread made with flour, salt, yeast, and warm water, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cottage Bread

Cottage 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

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

  2. Gradually add warm water to form a dough.

  3. Let the dough rise until it is light.

Shape and bake

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

  2. Divide the dough into four-pound loaves.

  3. Bake the loaves for about 2 hours.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

All-purpose flour
Gluten proteins form the network that gives the bread its structure.
Fresh brewer's yeast
Fermentation produces gas that makes the dough rise and gives the crumb its lightness.

The step that matters

Let the dough rise until it is light. Yeast gas expansion creates the open crumb. Too short a rise leaves the loaf dense, while too long a rise weakens the gluten so the dough can collapse.

“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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