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Bread

Quaker Bread

A coarse, yeast‑leavened bread made with malt extract, sugar, salt, flour, water, lard, and optional corn flour or cereline flakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and corn are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,165 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Quaker Bread

Ingredients

Directions

Make the dough

  1. Mix malt extract, sugar, coarse sea salt, flour, and water into a slack dough.

  2. Add compressed yeast and lard, then mix well.

  3. Let the dough rest for 3 to 4 hours.

  4. Push down the dough once, then let it rise again.

Shape and bake

  1. Mould the dough into double loaves and place in square tins.

  2. In winter, set the dough 5° to 10° warmer and use a little more yeast.

  3. Bake 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.

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. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Malt + corntop 17% of all pairs
    Smell alikemoderate
    Cooked together30 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  4. Malt + sugartop 17% of all pairs
    Smell alikelow
    Cooked together325 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Flour
Forms the gluten network that gives the loaves their structure.
Compressed yeast
Produces gas that makes the dough rise and become airy.
Lard
Adds fat that tenderises the crumb and softens the texture.
Sugar
Feeds the yeast and adds sweetness and browning during baking.
Malt extract
Supplies fermentable sugars for the yeast and contributes to browning and flavour.

The step that matters

Let the dough rest and rise. Yeast needs time and warmth to produce gas; too cold or too short a rise leaves the loaves dense. Warmer winter dough needs a little extra yeast to keep the same rise, as the record notes.

“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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