To Make Bread 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 starter
Combine warm water and yeast in a bowl; let sit 5-6 minutes.
Make a well in the flour and pour in the yeast mixture, leaving sediment behind.
Mix a portion of the flour with the water to form a batter.
Sprinkle flour over the batter.
Let it sit for at least 2 hours to rise.
Knead and rise
Add more warm water and salt.
Knead into a stiff dough.
Let the dough rise for 2 hours or until doubled in size.
Shape and bake
Shape into loaves.
Bake in a preheated oven at 350°F (175°C) for about 2 hours.
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
- All-purpose flour
- Provides the starch and gluten network that gives the bread its structure.
- Active dry yeast
- Ferments sugars in the dough, releasing gas that makes the dough rise.
The step that matters
Knead into a stiff dough. Kneading aligns and develops gluten proteins, which trap the gas from fermentation and give the loaves their structure and chew. A dough that is too wet or under-kneaded will rise poorly and bake 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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