Yeast 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.
Make the dough
In a large bowl, mix the flour, yeast, lard, and salt.
Add enough cold water to form a dough and knead well.
Let the dough rise until very light.
Shape and bake
Knead the dough again and shape it into loaves.
Allow the loaves to rise a second time.
Bake in a preheated oven at 350°F (175°C) for one hour.
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
- Flour
- Forms the main structure of the dough when mixed with water and kneaded.
- Yeast
- Produces gas that makes the dough rise and become light.
- Lard
- Adds fat that tenderizes the crumb and softens the texture.
- Cold water
- Hydrates the flour so gluten can develop into a cohesive dough.
The step that matters
Letting the dough rise until very light. Yeast needs time to produce enough gas to expand the gluten network. Under-proofed dough bakes dense, while over-proofed 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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