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Bread

Steamed Indian Bread

A steamed bread made with cornmeal, flour, sour milk, molasses, and baking soda, baked after steaming.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Steamed Indian Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Sift the cornmeal and flour into a mixing bowl, and add salt.

  2. Mix the sour milk and molasses together.

  3. Dissolve the baking soda in the cold water and stir into the milk mixture.

  4. Add this to the flour and cornmeal, and beat well.

  5. Melt the butter and add it to the batter, then pour into a well-buttered bread pan.

Steam and bake

  1. Cover the pan.

  2. Place the pan in a steamer.

  3. Cook for 4.5 hours.

  4. Remove the pan from the steamer.

  5. Bake in a 350°F (175°C) oven for an additional 30 minutes.

Serve

  1. Serve hot from the oven, toasted with butter, or with hot cream poured over it.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Milk + molassestop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cornmeal
Forms the main body of the bread and gives it its coarse, crumbly texture.
Sour milk or buttermilk
Its acidity reacts with the baking soda to help the bread rise and adds tangy flavour.
Baking soda
Reacts with the acidic sour milk to produce gas that lightens the batter.
Molasses
Adds sweetness, dark colour and a rich flavour to the bread.
Flour
Adds structure so the batter holds together after steaming.

The step that matters

Dissolve the baking soda in the cold water before stirring it into the milk mixture. Baking soda must be fully dissolved and evenly mixed into the acidic sour milk so it reacts throughout the batter; uneven mixing leaves dense patches or bitter pockets.

“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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