Bread
Ingredients
Directions
Prepare the dough
Dissolve the yeast in the warm water.
Add the salt and stir well.
Pour the liquid into a bread mixer.
Sift the flour and add it to the mixer.
Fasten the top and turn the handle for 3 minutes.
Remove the dough and divide it into 4 equal parts.
Shape and bake
Place each part in a greased bread tin.
Let the tins rise in a warm place for 1 hour.
Bake in a moderately heated oven for 20 minutes, then increase the heat.
Bake for a total of 1 hour.
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 gas as it ferments, which makes the dough rise.
- Warm water
- Hydrates the flour so gluten can form and activates the yeast.
- Coarse sea salt
- Controls yeast activity and strengthens the gluten for better flavour and texture.
The step that matters
Let the tins rise in a warm place for 1 hour. The dough needs enough time for the yeast to produce gas and expand the gluten structure. Under-proofed dough bakes dense, while over-proofed dough can collapse in the oven.
“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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