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Bread

Cottage Bread, No. 1

A simple yeast bread made with flour, water, and brewer's yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cottage Bread, No. 1

Ingredients

Directions

Prepare and mix

  1. In a large bowl, make a hole in the flour.

  2. Pour in the warm water and yeast.

  3. Stir well with a wooden spoon until combined.

Knead and rise

  1. Knead the dough until smooth.

  2. Let the dough rise in a warm place until doubled in size.

Shape and bake

  1. Shape the dough into loaves or buns.

  2. Let them rise for 20 minutes.

  3. Bake according to size.

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
Forms the structure as kneading develops gluten, which traps the gas that lifts the bread.
Brewer's yeast or german yeast
Produces carbon dioxide during fermentation, which makes the dough rise and gives it an airy crumb.

The step that matters

Knead the dough until smooth. Kneading stretches and aligns the gluten proteins in the flour into a stretchy network. This network traps the gas from the yeast, so 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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