Snowflake Bread
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
In a large bowl, mix the yeast with one pail of water until dissolved.
Add the salt, sugar, and lard to the mixture.
Gradually incorporate the remaining water to form a medium dough.
Knead the dough until smooth, then run it through a rolling pin 20 times.
Shape and bake
Scale and shape the dough into loaves without letting it rise too long.
Place the loaves in pans, cut the tops, and allow them to proof.
Bake in a preheated oven at 350°F (175°C) until done, using steam only to smooth the cuts.
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
- Yeast
- Ferments to produce gas that makes the dough rise.
- Sugar
- Feeds the yeast and adds sweetness and browning.
- Lard
- Adds fat that tenderizes the crumb and carries flavor.
The step that matters
Shaping before the dough over-rises. Yeast keeps producing gas as the dough rises. If the dough rises too long, the gluten structure stretches and weakens, so the loaves can collapse or bake flat.
“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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