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Bread

S a Llie Lunn Breakfast Bread

A breakfast bread made from butter, eggs, flour and sweet milk, leavened with baking soda and cream of tartar, baked in shallow pans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk 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 ↓

S a Llie Lunn Breakfast Bread

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the batter

  1. In a bowl, beat together the butter, sugar, eggs, and salt.

  2. Dissolve the baking soda in the sweet milk and add the milk mixture to the mixture.

  3. Sift in the cream of tartar and flour and mix until combined.

Bake

  1. Pour the batter into shallow pans.

  2. Bake for 20 minutes.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Eggs
Bind the batter and add structure and richness as they set in the oven.
Flour
Forms the gluten network that gives the bread its structure and crumb.
Butter
Adds fat for tenderness and flavor, softening the crumb.
Baking soda
Reacts with the acidic cream of tartar to produce gas that lifts the batter.
Cream of tartar
Acts as an acid that reacts with the baking soda to help the bread rise.
Sweet milk
Supplies liquid that hydrates the flour and dissolves the leavening.

The step that matters

Dissolve the baking soda in the sweet milk. Baking soda must be fully dissolved so it reacts evenly with the acid in the batter. Undissolved pockets can cause bitter spots and uneven rising.

“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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