To Make White Unfermented 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. 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
Preheat oven to 400°F (200°C).
In a large bowl, mix flour and baking soda together.
Make and shape the dough
Gradually add water until a dough forms.
Knead dough on a floured surface until smooth.
Shape dough into a loaf and place it in a greased baking pan.
Bake
Bake for 30-40 minutes or until the bread is golden brown and sounds hollow when tapped.
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
- Forms the gluten network that gives the loaf its structure.
- Baking soda
- Provides leavening and helps the crust brown.
The step that matters
Gradually add water until a dough forms. Flour absorbs water at different rates depending on its moisture and how it is measured. Adding water slowly lets you stop once the dough holds together, since too much water makes it sticky and hard to shape, while too little leaves it dry and crumbly.
“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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