Wheat Bread Made with Yeast
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 dough
Make an opening in the center of the flour and pour in the yeast and scalded meal.
Add salt and mix with lukewarm water until combined.
Turn the mixture onto a board and knead thoroughly.
Set aside to rise overnight or in a warm place.
Shape and bake
Once risen, knead again and place in buttered pans to rise.
Bake in a preheated oven at 350°F (175°C) until golden.
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 main structure of the dough as gluten develops with kneading.
- Homemade yeast
- Produces gas during the rise, so the dough becomes light and airy.
- Meal
- Adds body and moisture to the dough.
The step that matters
Set aside to rise. The dough needs enough time for the yeast to produce gas and expand the gluten network. Rising too briefly leaves the bread dense, while a warm place speeds the process.
“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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