Bread

Ingredients

• Good flour
• Good yeast

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Keep flour in a dry place to prevent odor absorption.

2. Ensure flour adheres to hands and has a cream tint.

3. Do not let the sponge or dough rise too long; knead at the right time.

4. Maintain a regular heat for proper fermentation; avoid chilling the dough.

5. Preheat the oven to 400°F (200°C) for baking.

6. Let the dough rise for about 15 minutes.

7. Bake until the bread is a light brown, about 50 minutes.

8. After baking, remove bread from pans and allow air circulation.

9. For a crisp crust, do not cover the bread; for a soft crust, wrap in a thick cloth while hot.

10. Use a hot knife to cut the bread while warm.