Bread
Ingredients
Directions
Prepare
Mix 1 cup of warm water with the yeast using a whisk.
Dissolve the salt in the remaining water.
Make and rise the dough
Gradually combine both mixtures with the flour and knead until well mixed.
Let the dough rise for 4 to 5 hours until it has fully risen.
Shape and bake
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
- Flour
- Forms the gluten network that gives the bread its structure and chew.
- Liquid yeast
- Produces gas that makes the dough rise and gives the bread its airy texture.
The step that matters
Letting the dough rise fully. Yeast produces the gas that raises the dough, and the gluten network traps it. If the dough rises too little, the loaves stay dense; if it rises too long, the gluten weakens and the bread can collapse or turn coarse. Check that it has doubled before shaping.
“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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