Hovis Bread
Ingredients
Directions
Make the dough
Mix 3 parts of the flour with the warm water.
Add the dissolved yeast and mix again, incorporating the remaining flour.
Let the dough rise for 20 to 40 minutes.
Bake
Bake for 15 to 20 minutes longer than ordinary bread.
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
- Hovis flour
- Provides the protein and starch that form the gluten network giving the bread its structure.
- Compressed yeast
- Ferments the sugars in the flour, producing gas that makes the dough rise.
The step that matters
Keep the water warm, not hot. Yeast works best at mildly warm temperatures. Water that is too hot can kill it, so the dough will not rise properly, while cool water slows fermentation.
“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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