Yeast Bread
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
In a large bowl, mix the flour, salt, and yeast.
Add warm water until the dough is soft and does not stick to your hands.
Grease the top of the dough with warm melted lard.
Cover the bowl and let it rise in a warm place for 3 hours until light and soft.
Shape and bake
Shape the dough into loaves and grease the tops with warm lard.
Let the loaves rise again for about 1 hour.
Preheat the oven to 400°F (200°C) and bake for 30 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
- All-purpose flour
- Forms the gluten network that traps gas and gives the bread its structure.
- Yeast
- Produces carbon dioxide as it ferments, which makes the dough rise and turn light.
- Warm water
- Hydrates the flour so gluten can form, and activates the yeast.
- Lard
- Greasing fat that keeps the crust soft and prevents sticking.
The step that matters
Letting the dough rise. The first rise develops gas and flavour and gives the loaves their light texture. Dough that is too cold rises slowly, while dough that rises too long can collapse or turn sour.
“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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