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Bread

Snowflake Bread with Buttermilk

A yeast bread made with water, buttermilk, yeast, sugar, salt, and lard, rolled and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Buttermilk and sugar match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 2,973 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Snowflake Bread with Buttermilk

Ingredients

Directions

Make the dough

  1. Combine water and buttermilk in a large bowl.

  2. Dissolve yeast in the mixture.

  3. Add sugar, salt, and lard; mix to form a smooth dough.

  4. Let the dough rise until it doubles in size.

Shape and bake

  1. Roll the dough through a pasta machine 10 to 15 times.

  2. Scale and shape the dough into pans.

  3. Let it rise again, then bake at 350°F (175°C) until golden.

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. Buttermilk + sugartop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Yeast
Produces gas that makes the dough rise and gives it an airy crumb.
Lard
Adds fat that tenderizes the crumb and keeps the bread moist.
Sugar
Feeds the yeast and adds sweetness and browning in the crust.
Buttermilk
Adds moisture and acidity that gives the dough a tender texture.

The step that matters

Let the dough rise until it doubles in size. Yeast needs enough time to produce gas and build structure. Under-proofed dough bakes dense, while over-proofed dough collapses and loses its rise.

“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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