Skip to main content
Bread

Hathorn's Adirondack Bread

A yeasted bread made with sifted flour, salt, National Yeast, and lukewarm water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Hathorn's Adirondack Bread

Ingredients

Directions

Prepare the dough

  1. In a large bread pan, combine the sifted flour and salt.

  2. Soak the yeast in lukewarm water for a few minutes until softened.

  3. Mix the soaked yeast into the flour and salt mixture.

Rise and bake

  1. Let the sponge rise in a warm place until it doubles in size.

  2. Proceed with shaping and baking the bread as desired.

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

Flour
Forms the gluten network that gives the bread its structure and chew.
Yeast
Produces carbon dioxide gas as it feeds, making the dough rise and become light.
Water
Hydrates the flour so gluten can form and activates the yeast.

The step that matters

Letting the sponge rise until it doubles. Yeast needs a warm, adequately long rise to produce enough gas for a light texture. Underproofed dough bakes dense, while overproofed dough can collapse and lose structure.

“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.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes