Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Soy Protein Bread
Ingredients
Directions
Make the dough
Heat the milk until it is about to boil.
Add the salt and the soy protein.
Mix until the salt is well dissolved.
Let it rest until it is warm again.
Put the milk and the rest of the ingredients, including the yeast, into a blender. Mix for a few seconds until it is homogeneous.
Pour the mixture into a bowl.
Start mixing in the flour to keep the bread homogeneous all the time.
Work the bread with your hands all the time, always keeping it smooth. You may have to add some extra flour while you work with it.
Keep doing this until the bread stops being sticky.
Let it rest for about 25 minutes at a warm place.
Shape and bake
Separate out several small balls of bread about 1 inch (2.5 cm) in diameter and half that in height.
Put the breads on a baking tray with some distance between them and leave them for another 15 minutes.
Preheat the oven to about 200 °C and put the tray in the middle of the oven. Let them bake for about 20 minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and flour 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
- Fresh yeast
- Produces gas that makes the dough rise and become light.
- Eggs
- Add structure and richness, helping the bread hold its shape.
- Vegetable oil
- Adds fat for a softer, moister crumb.
- All-purpose flour
- Forms gluten, giving the dough its structure and elasticity.
- Texturized soy protein
- Adds protein that absorbs liquid and changes the bread's texture.
The step that matters
Working in the flour until the dough stops being sticky. Flour must be added gradually so the dough stays smooth and absorbs liquid evenly. Adding too much at once makes it dense and tough, while too little leaves it sticky and hard to shape.
“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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