Baker's White Bread of Average Quality
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.
Mix and knead
In a large bowl, combine baker's flour and salt.
Dissolve yeast in warm water and add to the flour mixture.
Knead the dough until smooth and elastic.
Rise, shape and bake
Let the dough rise in a warm place until doubled in size.
Shape the dough into a loaf and place it in a greased pan.
Allow the loaf to rise again until it has doubled.
Bake in a preheated oven at 350°F (175°C) for 30-35 minutes.
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
- Baker's flour
- Forms the gluten network that gives the bread its structure and chew.
- Water
- Hydrates the flour so gluten can develop and dissolves the yeast.
- Yeast
- Ferments sugars in the dough, producing gas that makes the loaf rise.
The step that matters
Knead the dough until smooth and elastic. Kneading aligns gluten strands into a stretchy network that traps the gas yeast produces. Under-kneaded dough rises poorly and bakes up dense.
“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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