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Bread

Rice Bread

A bread made with rice flour, wheat flour, lard, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Bread

Oven, in the book's wordsA brisk oven

Ingredients

Directions

Make the sponge

  1. Make a sponge by mixing warm water, yeast, and sugar.

  2. Let it rise for about five hours.

Make the dough

  1. Add warm milk and rice-flour mixed with cold milk to the sponge.

  2. If the mixture is not thick enough, add a little wheat flour.

  3. Knead thoroughly and allow to rise twice.

Bake

  1. Bake as you would wheat bread.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, 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

Yeast
Ferments the sponge so the dough rises and becomes light.
Rice-flour
Provides the main flour base, giving a distinctive texture with less gluten structure.
White flour
Supplies gluten to build structure and hold the rising dough together.
Warm milk
Adds moisture and richness, and its proteins and sugars aid browning.
Lard
Adds fat, which tenderises the crumb and softens the texture.

The step that matters

Knead thoroughly and allow to rise twice. Kneading develops gluten so the dough can trap gas, and the two rises let yeast build volume. Rice flour has little gluten, so under-kneading or a short rise leaves a dense loaf.

“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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