Gluten Bread
Ingredients
Directions
The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
Dissolve the yeast in the lukewarm water and add the salt.
Gradually work in the gluten flour to form a stiff dough.
Place the dough in a warm, sheltered area and cover it.
Let it rise until it doubles in size.
Knead the dough thoroughly for 10 to 15 minutes.
Shape and bake
Shape the dough into loaves, not larger than the size of the pans.
Place the loaves in greased pans and let them rise again.
Bake in a steady, moderate oven at 350°F (175°C).
After about 20 minutes, turn the loaves to brown them evenly.
They will be done in about 45 minutes, depending on the oven.
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
- Forms the dough's structure, providing the elastic network that holds the loaves together.
- Yeast
- Ferments the dough, producing gas that makes it rise and become light.
The step that matters
Knead the dough thoroughly. Kneading develops the gluten network so the dough can trap the gas produced by the yeast. Under-kneaded dough rises poorly and bakes up 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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