Wheat 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
In a large bowl, combine the flour and yeast.
Add warm water gradually until a dough forms.
Knead the dough until smooth and elastic.
Let the dough rise in a warm place for several hours until doubled in size.
Bake and cool
Preheat the oven to 350°F (175°C).
Shape the dough into loaves and place in greased pans.
Bake for 30-40 minutes until golden brown.
Cool on a wire rack before slicing.
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
- All-purpose flour
- Provides the gluten-forming proteins that build the dough's structure.
- Yeast
- Produces gas as it ferments, making the dough rise and become airy.
- Water
- Hydrates the flour so gluten can form and dissolves the yeast to activate it.
The step that matters
Knead the dough until smooth and elastic. Kneading aligns gluten strands so the dough can trap the yeast's gas. 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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