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Light Bread

Light bread made with cerealine, lard, yeast, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Light Bread

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Mix the flour and cerealine together.

  2. Dissolve the salt in water.

  3. Dissolve the yeast in a little cold water.

Make and rise the dough

  1. Combine all ingredients to make a stiff dough.

  2. Allow the mixture to rise for about 3 hours.

  3. Shape into 6 loaves and place in a pan to rise again.

Bake

  1. Bake in a hot oven at 400°F (200°C) for about 1 hour.

Recipe from a historical cookbook (Internet Archive).

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 network that gives the bread its structure and chew.
Yeast
Produces carbon dioxide as it ferments, which makes the dough rise and become light.
Scalded cerealine
Adds starch and moisture to the dough, helping it stay soft and tender.
Lard
Adds fat that tenderizes the crumb and softens the texture of the bread.

The step that matters

Allow the mixture to rise for about 3 hours. Yeast needs enough time to ferment and build gas in the dough. Under-proofing leaves a dense loaf, while the gluten structure supports the rise and holds the gas inside.

“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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