White Bread
Ingredients
Directions
The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
Mix warm water and yeast, then add flour to create a thick batter.
Set the batter to rise for 1 hour.
Knead and rise
Knead the dough with more flour until smooth and not sticky.
Cover the dough with a thick cloth and a tin cover.
Let it rise again in a warm place.
Once raised, knead again using very little flour.
Place the dough in tins to rise once more.
Bake
Bake in a moderate oven at 350°F (175°C).
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
- Yeast
- Ferments the dough so it produces gas and rises.
- Flour
- Provides the gluten structure that traps gas and holds the loaf's shape.
- Warm water
- Hydrates the flour and activates the yeast.
The step that matters
Kneading to smooth, not sticky. Kneading develops gluten, giving the dough elasticity to trap gas. Adding too much flour during kneading can make the loaf dense and dry.
“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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