White Bread
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
Dissolve the yeast in a little lukewarm water.
Warm a bowl and add the flour, making a hole in the center.
Pour the yeast into the hole and sprinkle the salt around the edge, avoiding contact with the yeast.
Let it stand for 20 minutes.
Knead in more lukewarm water to form an elastic dough.
Work the dough well and set it to rise in a warm place for 1 hour.
Shape and bake
Shape into loaves and place in greased tins, allowing them to rise for 1 hour.
Bake in a hot oven at 400°F (200°C) for about 25 minutes.
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
- Flour
- Forms the gluten network that gives the bread its structure and chew.
- Yeast
- Ferments the dough, producing gas that makes the loaves rise.
- Salt
- Controls yeast activity and adds flavor to the dough.
The step that matters
Keeping salt away from the yeast. Salt directly in contact with yeast slows or kills its fermentation, so the salt should be sprinkled around the edge of the flour while the yeast sits in the center.
“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.
More white bread recipes
You might also like
Cornbread345 recipes
Bread Pudding336 recipes
Milk Bread Rolls242 recipes
Potato Bread124 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.