Wheat Bread
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
Mix the flour with yeast and enough water to form a dough.
Knead the dough until smooth and elastic.
Let the dough rise in a warm place for several hours until it doubles in size.
Shape and bake
Preheat the oven to 350°F (175°C).
Shape the dough into loaves and place in greased pans.
Bake for about 30-40 minutes until golden brown.
Cool on a wire rack before slicing.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Flour
- Forms the dough structure that traps gas and sets as the bread bakes.
- Yeast
- Produces carbon dioxide gas that makes the dough rise and become airy.
- Water
- Hydrates the flour so gluten can form and the dough can be kneaded.
The step that matters
Kneading the dough until smooth and elastic. Kneading aligns gluten strands so the dough can hold the gas from the yeast. Under-kneaded dough rises poorly and bakes up dense.
“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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