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Bread

Muffin Bread

A yeast‑leavened bread made with flour, milk, water, butter, eggs, and salt.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Muffin Bread

enough for a large company

Ingredients

Directions

Make the sponge

  1. Mix three pints flour, half pint of milk, and half pint of warm water together with one‑half cake of yeast (or one teacupful liquid yeast) and a little salt.

  2. Mix all together at night, leaving out one pint of flour to be added in the morning when it is light.

  3. Set aside for the second rising.

Mix the batter

  1. When risen, bake.

  2. Beat one quart of warm milk, half pound of butter, and six eggs well beaten.

  3. Work the flour in until it is stiff enough for a spoon to stand up in.

  4. Add half pint of good yeast (or one‑half cake compressed yeast).

  5. After they have risen in the morning, do not beat the batter up.

Shape and bake

  1. Dip the spoon in cold water, and take up as much batter as will nearly fill the rings.

  2. Let them rise a little before baking, and do not bake too long, or they will be hard.

  3. This is enough for a large company.

Nutrition, whole recipe (rough)

784Calories
27 gProtein
26 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
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
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 Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Flour
Provides the structure that holds the risen batter together once it is stiff.
Eggs
Add structure and richness as they set during baking.
Butter
Adds fat for tenderness and flavour in the crumb.
Milk
Adds moisture and helps the dough become soft and workable.
Yeast
Produces gas that makes the batter rise before baking.

The step that matters

Do not bake too long. Overbaking drives out moisture and sets the crumb firm, so the muffin bread turns hard instead of tender.

“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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