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Bread

Bread Without Lard or Sugar

A simple yeast bread made with flour, water, salt, and yeast, without lard or sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Bread Without Lard or Sugar

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the dough

  1. In a bowl, combine flour and salt.

  2. In a separate bowl, dissolve yeast in warm water.

  3. Mix the yeast mixture into the flour mixture until a dough forms.

  4. Knead the dough on a floured surface for about 10 minutes.

  5. Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 hour.

Shape and bake

  1. Preheat the oven to 350°F (175°C).

  2. Shape the dough into a loaf and place it in a greased pan.

  3. Let it rise again for 30 minutes.

  4. Bake for 30-35 minutes or until golden brown.

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.

Explore the science

What each ingredient does

All-purpose flour
Provides the gluten-forming protein that gives the bread its structure and chew.
Yeast
Ferments the sugars in the flour, producing gas that makes the dough rise.
Water
Hydrates the flour so gluten can form and dissolves the yeast to activate it.

The step that matters

Let the dough rise until doubled. Yeast needs time and warmth to produce enough gas to expand the dough. Under-proofed dough gives a dense loaf, while over-proofed dough can collapse 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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