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
Dissolve the yeast in the warm water.
Add the salt and stir well.
Pour the liquid into a bread mixer.
Sift the flour and add it to the mixer.
Fasten the top and turn the handle for 3 minutes.
Remove the cover and transfer the dough to a floured pastry board.
Shape, rise and bake
Divide the dough into 4 equal parts and place each in a greased bread tin.
Let the tins rise in a warm place for 1 hour.
Bake in a preheated oven at 350°F (175°C) for 1 hour.
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
- Flour
- Provides the gluten-forming structure that holds the loaf together.
- Yeast
- Produces gas as it ferments, making the dough rise and become airy.
- Warm water
- Hydrates the flour so gluten can form and activates the yeast.
- Coarse sea salt
- Adds flavour and controls yeast activity to strengthen the dough.
The step that matters
Let the tins rise in a warm place for 1 hour. Yeast gas must expand the dough fully before baking. Too cool a spot slows the rise, and under-proofed dough bakes 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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