Unfermented 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.
Prepare
Preheat oven to 400°F (200°C).
In a bowl, mix the self-raising flour or all-purpose flour with baking powder.
Gradually add water until a soft dough forms.
Knead the dough lightly on a floured surface.
Shape the dough into a loaf and place it in a greased baking pan.
Bake and serve
Bake for 25-30 minutes or until golden brown.
Let it cool before slicing.
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
- Self-raising flour or all-purpose flour
- Forms the dough structure that sets into the loaf's crumb when baked.
- Baking powder
- Releases gas when heated, lifting the dough so the loaf rises without yeast.
- Water
- Hydrates the flour so its proteins and starches form a cohesive, kneadable dough.
The step that matters
Shape the dough into a loaf and place it in a greased baking pan.. Because there is no yeast, the loaf depends on baking powder for lift, so the dough should go into the pan promptly and the oven should be hot before baking so the gas is released while the dough can still expand.
“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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