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Bread

On Bread

A yeast bread made with yeast cake, water, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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On 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

  1. Soak the dried yeast cake in warm water overnight.

  2. Add salt to the yeast mixture.

  3. Gradually mix in flour until a dough forms.

  4. Knead the dough until smooth and elastic.

Rise, shape and bake

  1. Let the dough rise until doubled in size.

  2. Shape the dough into a loaf and let it rise again.

  3. Bake in a preheated oven at 350°F (175°C) 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

Dried yeast
Ferments the dough, producing gas that makes it rise.
Flour
Forms gluten when kneaded, giving the bread its structure.

The step that matters

Let the dough rise until doubled in size. Yeast gas expands the gluten network; rising too little leaves a dense loaf, while rising too long weakens the structure and can collapse it 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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