Gluten Bread
Ingredients
Directions
The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
Dissolve the yeast in the lukewarm water and add the salt.
Gradually work in the gluten flour until a stiff dough forms.
Place the dough in a warm, sheltered area and cover it.
Let it rise until it doubles in size.
Knead the dough thoroughly for 10 to 15 minutes.
Shape and bake
Shape the dough into loaves, no larger than the size of the pans.
Place the loaves in greased pans and let them rise again.
Bake in a preheated oven at 350°F (175°C).
After about 20 minutes, turn the loaves to brown them evenly.
Bake for a total of about 45 minutes, or until firm.
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
- Gluten flour
- Provides the protein network that gives the stiff dough its elastic structure and chew.
- Yeast
- Ferments sugars in the dough, producing gas that makes the dough rise.
- Lukewarm water
- Hydrates the flour and activates the yeast, forming the dough's moisture base.
The step that matters
Kneading the dough thoroughly. Kneading aligns and develops the gluten proteins so the dough can trap gas. Under-kneaded dough rises poorly and 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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