Yeast 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.
Make the batter
In a large bread pan, make a well in the center of the flour.
Pour the yeast into the well.
Gradually mix in the lukewarm water to form a moderately thick batter.
Beat the batter well.
Sprinkle flour over the top.
Cover and place in a warm area to rise overnight.
Make the dough
In the morning, the mixture should be light and foamy.
Add the salt.
Stir in the remaining flour.
Knead the dough for 30 minutes.
Let it rise again.
Shape into loaves.
Bake
Bake at 350°F (175°C) for about 45 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
- Builds the gluten network that holds the bread's structure and traps gas.
- Yeast
- Ferments the sugars in the flour, producing gas that makes the bread rise.
- Lukewarm water
- Hydrates the flour so gluten can form and lets the yeast become active.
The step that matters
Knead the dough for 30 minutes. Kneading aligns and strengthens the gluten strands so the dough can hold the gas produced by the yeast. Kneading too little leaves a dense, crumbly loaf that rises poorly.
“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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