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Bread

Unfermented Bread

A quick yeast-free bread made with flour, baking powder, salt, and cold water, baked at 425°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Unfermented Bread

Oven, in the book's wordsA sharp oven

Ingredients

Directions

Prepare the dough

  1. Mix the flour and baking powder together.

  2. Dissolve the salt in the cold water.

  3. Add the water to the flour and knead thoroughly.

  4. Divide the dough into five equal parts and shape them as desired.

Bake

  1. Place the shaped loaves on a baking sheet.

  2. Bake in a hot oven at 425°F (220°C) for 30 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.

Explore the science

What each ingredient does

Flour
Forms the gluten network that gives the dough its structure and chew.
Baking powder
Releases gas in the dough, lifting the loaves as they bake without yeast.
Cold water
Hydrates the flour so the dough forms and holds together when kneaded.
Salt
Strengthens the dough's texture and adds flavor.

The step that matters

Knead thoroughly. Kneading develops the gluten network from the flour and water, which gives the loaves enough structure to hold their shape and trap gas. Under-kneaded dough bakes up dense and crumbly.

“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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