Bread
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
In a bowl, mix unbolted flour with water, yeast, and salt to form a dough.
Knead the dough until smooth and elastic.
Place the dough in a warm place to rise for about 20 minutes.
Shape and bake
Shape the risen dough into a loaf or buns.
Let them rise again for 20 minutes.
Bake in a preheated oven at 400°F (200°C) until golden brown.
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
- Unbolted flour
- Forms the structure of the bread, with its bran and germ adding texture and a whole-grain flavour.
- Water
- Hydrates the flour so its proteins can form gluten for a stretchy dough.
- Yeast
- Ferments sugars in the dough, producing gas that makes the bread rise and gives it flavour.
The step that matters
Kneading the dough until smooth and elastic. Kneading aligns and strengthens gluten strands, letting the dough trap the gas yeast produces. 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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