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Bread

Gluten Bread

A yeast-leavened bread made with gluten flour, water, salt, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Gluten Bread

Gluten Bread

Oven, in the book's wordsA hot oven

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

  1. Dissolve the yeast in the lukewarm water and add the salt.

  2. Gradually work in the gluten flour until a stiff dough forms.

  3. Place the dough in a warm, sheltered area and cover it.

  4. Let it rise until it doubles in size.

  5. Knead the dough thoroughly for 10 to 15 minutes.

Shape and bake

  1. Shape the dough into loaves no larger than the size of the pans.

  2. Place the loaves in greased pans and let them rise again.

  3. Bake in a preheated oven at 350°F (175°C).

  4. After about 20 minutes, turn the loaves to brown them evenly.

  5. Bake for a total of about 45 minutes, or until firm.

Recipe from a historical cookbook (Internet Archive).

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 high protein that builds a stiff, elastic network to hold the loaf's shape.
Yeast
Produces gas as it ferments, making the dough rise and become light.
Lukewarm water
Hydrates the flour so gluten can form and activates the yeast.
Salt
Controls yeast activity and strengthens the gluten structure, adding flavor.

The step that matters

Knead the dough thoroughly for 10 to 15 minutes. Kneading aligns and strengthens the gluten network, which traps the gas from rising and gives the loaf its structure. 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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