Wheat Bread
Ingredients
Directions
Make the dough
Take a pan of flour, add a small handful of salt, a bowl of soft yeast, and one pint of lukewarm milk; mix stiffly with flour and let it rise.
Knead the dough into pans and let it rise.
If desired very white, knead it down two or three times; this makes it whiter but loses its sweet taste.
Bake
Bake forty-five minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Yeast (in the method)
- Produces gas that makes the dough rise and become airy.
- Flour (in the method)
- Forms the gluten network that gives the bread its structure.
- Milk
- Adds moisture and richness to the dough and helps browning.
The step that matters
Kneading the dough down for a whiter loaf. Each extra knockdown releases gas and deflates the dough, making the crumb whiter but denser. The record notes it also loses sweet taste, so limit it to two or three times.
“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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