Bread
Ingredients
Directions
Prepare the dough
Dissolve the yeast in the warm water.
Add the salt and stir well.
Pour the liquid into a bread mixer.
Sift the flour and mix for 3 minutes.
Remove the dough and divide it into 4 equal parts.
Shape, rise and bake
Place each part in a greased bread tin.
Let the tins rise in a warm place for 1 hour.
Bake in a moderately heated oven for 20 minutes, then increase the heat and bake for 40 more minutes.
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
- Flour
- Forms the gluten network that gives the bread its structure and chew.
- Yeast
- Ferments sugars in the dough, producing gas that makes the loaves rise.
- Warm water
- Hydrates the flour and activates the yeast, forming the dough.
The step that matters
Letting the tins rise for 1 hour in a warm place. Yeast produces gas slowly in the warm dough, and the gluten traps it to lift the loaves. Too cold a spot slows the rise, while over-proofing can weaken the structure so the loaves collapse 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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