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Bread

Bread, Rolls, Etc

A recipe for making bread and rolls using yeast, flour, water, salt, sugar, lard, and a medium sponge.

From an old cookbook · modernised transcription
By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog] · From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Bread, Rolls, Etc

Ingredients

Directions

Make the sponge

  1. Soak 1 cake of yeast foam in 1 pint lukewarm water (80 °F) for about 1 hour.

  2. When dissolved, mix with 1 quart of flour to make a medium sponge.

  3. Cover the sponge and let it rise in a warm place overnight.

Make the dough

  1. In the morning, mix the sponge with 1 pint of warm water, 2 teaspoons salt, 2 tablespoons sugar, and 2 tablespoons lard.

  2. Add 2 quarts of flour and mix to a medium dough.

  3. Knead the dough for about 15 minutes and let it rise for 3 to 4 hours.

Shape and bake

  1. Knead the dough down, let it rise for about 1 hour, then mould into loaves.

  2. Let the loaves rise to double their size and bake for 45 minutes to 1 hour in a moderate oven.

Nutrition, whole recipe (rough)

619Calories
13 gProtein
14 gFat
108 gCarbs

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Lard1 tbsp (12.8g)115
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog]. 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. See the original page.

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Yeast foam
Produces gas that makes the dough rise and become light.
Flour
Forms gluten, the protein network that gives bread its structure.
Lard
Adds fat that tenderizes the crumb and softens the texture.
Sugar
Feeds the yeast and adds sweetness and browning in the crust.

The step that matters

Knead the dough for about 15 minutes. Kneading aligns and stretches gluten strands in the flour, building the elastic network that traps the yeast's gas. Under-kneading leaves a weak, dense loaf that does not hold its shape or rise well.

“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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