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Bread

To Make Mixed Bread

A loaf of bread made from oatmeal, second flour, mashed potatoes, yeast, salt, and warm milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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To Make Mixed Bread

Why it works: Potato and milk are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

To Make Mixed Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. In a large bowl, combine oatmeal, second flour, and mashed potatoes.

  2. Knead in yeast, salt, and enough warm milk to form a dough.

  3. Shape the dough into loaves and place them in a baking pan.

Rise and bake

  1. Let the loaves rise in a warm place for about 3 hours.

  2. Preheat the oven to 400°F (200°C) and bake the loaves until golden brown.

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

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. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Oatmeal
Adds a nutty, hearty texture and body to the loaf.
Seconds flour
Provides gluten-forming structure so the loaf holds its shape and rises.
Boiled potatoes
Add moisture and a soft crumb to the dough.
Yeast
Produces gas that makes the dough rise and gives the loaf an airy texture.
Warm milk
Hydrates the flour and helps form a pliable dough that browns well.

The step that matters

Let the loaves rise in a warm place. Yeast needs warmth to produce gas steadily; if the dough is too cold it rises slowly and stays dense, while overheating can kill the yeast. The rise gives the loaves their light texture.

Swap the potato

How well each one fits the dish's main ingredients (flour, milk):

  1. Arrowrootfits better
  2. Potatothe original
  3. Sweet potatofits about as well
  4. Parsnipfits about as well

Fit is the average pairing score against flour, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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