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Quaker Bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and malt work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 325 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Quaker Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. In a large bowl, mix 4 pails of lukewarm water with 12 oz of yeast.

  2. Add 2 lbs of coarse sea salt, 2 lbs of sugar, 2 lbs of lard, and 14 oz of malt extract.

  3. Let the dough rise for 3.5 hours, then knead it again.

  4. Allow it to rise for another hour, then knead it once more.

  5. Let it rise for an additional 30 minutes.

  6. Work the dough thoroughly, then divide it into loaves.

  7. Place 2 loaves in a pan, let them rise briefly, and bake at 350°F (175°C).

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. Sugar + malttop 17% of all pairs
    Smell alikelow
    Cooked together325 recipes

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

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

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