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
Boil the water in a stew pan, then remove from heat and cool to lukewarm.
Dissolve the yeast in ¼ cup of the lukewarm water and pour into a mixer.
Add the gluten flour and salt to the mixer.
Knead the dough for 15 to 20 minutes until thoroughly mixed, ensuring it is not too stiff.
Set the dough in a warm place (about 75°F) to rise until it doubles in size.
Knead again for about 10 minutes, then form into one large loaf or two small loaves.
Shape, rise and bake
Place in baking pans, cover with greased paper, and let rise again until doubled in size.
Bake at 350°F (175°C) for 45 to 50 minutes.
Remove from the oven and cool on a bread cooler until cold.
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 gives the loaf its chewy structure.
- Yeast
- Produces carbon dioxide as it ferments, making the dough rise and become airy.
- Water
- Hydrates the flour so gluten can form and dissolves the yeast for even activation.
The step that matters
Kneading the dough to the right stiffness. Gluten develops as the dough is worked, and dough that is too stiff can develop unevenly and rise poorly. Keeping it soft but not stiff lets the gluten network stretch and trap the gas from the yeast.
“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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