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Bread

Bread, Household

A basic household bread made with flour, salt, water, and yeast, kneaded and baked.

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

Ingredients

Directions

Prepare the dough

  1. In a kneading trough, combine flour and salt.

  2. Stir in water, adjusting the amount based on flour absorption. For white bread, ensure the dough is softer than for brown bread.

  3. Use lukewarm water in summer and warmer water in winter, but not hot enough to kill the yeast.

  4. Add yeast to the flour mixture and knead the dough.

Rise and shape

  1. Cover the dough with a cloth and let it rise in a warm place for 1 to 1.5 hours.

  2. Divide the risen dough into rolls, loaves, or tin-bread as desired.

Bake

  1. Bake the bread.

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

Flour
Provides the structure that the kneaded dough and rising gas are held in.
Water
Hydrates the flour so gluten can form, and sets the dough's softness.
Yeast
Produces gas during rising, which makes the bread light and open in texture.

The step that matters

Use lukewarm water for the dough. Water that is too hot can kill the yeast, so the dough will not rise. Water that is warmer in winter and cooler in summer keeps fermentation steady.

“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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