White Bread
Ingredients
Directions
Make the dough
Add 2–4 tablespoons liquid yeast, or 1 cake compressed yeast dissolved in warm water to make 1 quart of liquid, 2 tablespoons oil, 1 teaspoon sugar, 1 teaspoon salt, and 3–3½ quarts flour.
Put yeast in a quart measure (compressed yeast will have been dissolved according to directions) and fill the measure with warm water.
Turn into a warm mixing bowl, add oil, sugar, and salt (sugar may be omitted), mingle.
Add flour until a drop batter is formed; beat vigorously for 5 minutes, then continue to add flour.
When too stiff to stir, knead on a molding board until dough is smooth and does not stick to the board by deft handling.
Rise and shape
Place in a well‑oiled deep dish, cover well and let stand in a moderately warm place until light.
It may now be folded down and turned over and allowed to come up half way again, or be put at once into the tins.
Allow bread to rise in tins to a little more than double its bulk.
Bake
Put into a moderate oven with spaces between the pans; when well risen and moderately browned, lower the temperature of the oven a little and finish baking.
Cover with asbestos sheets or paper if bread is in danger of becoming too brown.
¾–1 hour will be required for baking a medium sized loaf.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Water | not in our table | 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
- Flour (in the method)
- Provides the structure that the dough builds as gluten develops during kneading.
- Yeast
- Produces gas that makes the dough rise and become light.
- Oil (in the method)
- Adds tenderness and softness to the crumb.
- Sugar (in the method)
- Feeds the yeast and helps the crust brown.
The step that matters
Kneading until smooth. Kneading develops the gluten network that traps the gas from the yeast. Dough kneaded too little will not hold its rise well and gives a dense loaf.
“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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