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Bread

Gluten Bread

A yeast-leavened bread made from gluten flour and water.

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

Gluten Bread

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Dissolve half of a compressed yeast cake in lukewarm water.

  2. Mix gluten flour and salt with the water mixture thoroughly using a spoon.

  3. Do not knead the mixture; set it aside to rise until light.

  4. Add 1 tablespoon of gluten flour and beat again.

Bake

  1. Transfer the mixture to a pan and let it rise until light.

  2. Bake in a moderate oven at 350°F (175°C) for about 55 minutes.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Gluten flour
Forms the elastic network that holds the risen dough's structure.
Compressed yeast
Produces gas that makes the dough rise and turn light.

The step that matters

Set the dough aside to rise until light. Yeast needs time and warmth to produce gas; rising too briefly leaves the loaf dense, while the gas trapped in the gluten network gives the bread its lightness.

“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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