White Bread
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the dough
Mix the flour, yeast, and salt in a large bowl.
Gradually add water until a dough forms.
Knead the dough on a floured surface for about 10 minutes.
Place the dough in a greased bowl, cover, and let it rise until doubled in size.
Shape and bake
Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
Let it rise again until it reaches the top of the pan.
Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until golden brown.
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
- Flour
- Forms the gluten network that gives the loaf its structure.
- Yeast
- Produces gas during fermentation, making the dough rise and become airy.
- Water
- Hydrates the flour so gluten can form and the dough becomes workable.
- Salt
- Controls yeast activity and strengthens the gluten for a better texture.
The step that matters
Let the dough rise until doubled. Yeast needs enough time to produce gas; underproofed dough bakes dense, while overproofed dough can collapse and lose structure.
“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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