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Bread

Bread Making

A simple yeast bread made with flour, salt, water, and yeast, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Bread Making

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Rise and preheat

  1. Cover the dough with greased paper and let it rise in a warm place for 1 hour or until it doubles in size.

  2. Preheat your oven to 400°F (200°C).

Bake

  1. Bake the bread for 15 minutes until it starts to turn a delicate color.

  2. Lower the oven temperature to 350°F (175°C) and bake for an additional 45 minutes.

Optional stronger flavor

  1. For a stronger flavor, knead the dough for 10 minutes after the first rise and let it rise again before baking.

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 starch and gluten that form the bread's structure.
Yeast
Produces carbon dioxide gas that makes the dough rise.

The step that matters

Let the dough rise until it doubles. Yeast gives off gas as the dough rests, which stretches the gluten network. Dough that has not doubled has less gas and tends to bake up dense and heavy.

“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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