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Bread

Gluten Bread

A yeast-leavened loaf made with gluten flour and boiled water.

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

Gluten 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.

Prepare the dough

  1. Boil the water and cool it to lukewarm.

  2. Dissolve the yeast in ¼ cup of the lukewarm water and pour into a bread mixer.

  3. Add the salt and gluten flour, then knead the dough for 15 to 20 minutes until smooth.

  4. Set the dough in a warm place (about 75°F) to rise until doubled in size.

  5. Knead again for 10 minutes, shape into one large loaf or two small loaves, and place in baking pans.

Rise and bake

  1. Cover with greased paper and let rise again until doubled in size.

  2. Bake at 350°F (175°C) for 45 to 50 minutes.

  3. Remove from the oven and cool on a bread cooler.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Gluten flour
Provides the strong protein network that traps gas and gives the loaf its chewy structure.
Compressed yeast
Ferments sugars in the dough, producing gas that makes the loaf rise.
Salt
Tightens the gluten network and controls the pace of yeast fermentation.

The step that matters

Knead until smooth before the first rise. Kneading develops the gluten network that holds the gas from the yeast. If the dough is under-kneaded, it will not stretch well or trap enough gas, and the loaf may rise poorly and turn out 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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