Hoff- Yeast Bread
Ingredients
Directions
Make the sponge
Mix yeast with warm water and enough flour to make a thin sponge at tea time.
Cover and let sit for 2 hours or until very light.
Shape and bake
Knead the sponge into a loaf before going to bed.
Mold into three loaves, spreading a little lard between them as you place them in the pan.
Bake the loaves for 1 hour in a hot oven, then reduce to moderate heat until done.
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
- Yeast
- Ferments the sponge, producing gas that makes the dough light and rise.
- Flour
- Forms the gluten network that traps gas and gives the loaves their structure.
- Warm water
- Hydrates the flour and activates the yeast so fermentation can begin.
- Lard
- Greases the pan and separates the loaves, helping them release and brown lightly.
The step that matters
Letting the sponge rise until very light. Yeast fermentation builds the gas that lightens the dough. Stopping early leaves a dense loaf, while the rise must finish before kneading so the gluten can hold the gas.
“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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