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Premium Family Bread

A simple yeast bread made with all-purpose flour, ice-cold water, salt, and active dry yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Premium Family 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.

Mix and knead

  1. In a large bowl, mix the flour, salt, and yeast.

  2. Gradually add the ice-cold water and stir until a stiff dough forms.

  3. Knead the dough until it becomes elastic and slightly tacky, about 10 minutes.

  4. Let the dough rest for 30 minutes, then knead again for another 10 minutes.

Rise and shape

  1. Cover the dough and let it rise in a cool place overnight.

  2. In the morning, knead the dough again for 5 minutes, then shape it into rolls or loaves.

  3. Let the shaped dough rise for 30 minutes before baking.

Bake

  1. Preheat the oven to 400°F (200°C) and bake for 25-30 minutes until golden brown.

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

All-purpose flour
Provides the gluten network that gives the bread its structure and chew.
Water
Hydrates the flour so gluten can form and the dough can become elastic.
Salt
Tightens the gluten structure and controls how fast the yeast ferments.
Active dry yeast
Ferments sugars in the dough, producing gas that makes the bread rise.

The step that matters

Kneading to elasticity. Kneading aligns gluten strands so the dough stretches without tearing and holds gas during rising. Under-kneaded dough stays dense and tears easily, while the rest periods let gluten relax so the dough is easier to work.

“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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