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Bread

Sb House Bolls

A yeast bread made with flour, lard, milk, yeast, sugar, and butter.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk 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 ↓

Sb House Bolls

Ingredients

Directions

Make the dough

  1. Rub one teaspoonful of lard and a little salt into the flour.

  2. In one pint of cold boiled milk, dissolve half a cup of yeast and two tablespoonfuls of sugar.

  3. Make a hole in the center of the flour, pour the liquid in, but do not stir it.

Rise and bake

  1. Let it rise overnight.

  2. In the morning, knead it up and let it rise until noon.

  3. Roll thin, cut in rounds, and fold together with a bit of butter between.

  4. Rise again in the pans and bake.

Nutrition, whole recipe (rough)

768Calories
21 gProtein
22 gFat
120 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Lard1 tbsp (12.8g)115
Sugar1 tbsp (12.5g) granulated49

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

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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 + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Milk + sugartop 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

Flour
Forms the main structure of the dough that holds the gas produced by the yeast.
Yeast
Ferments the dough, producing gas that makes it rise and become light.
Milk
Provides the liquid that hydrates the flour and gives the dough a soft, moist crumb.
Lard
Adds fat that shortens gluten strands, making the dough more tender.
Sugar
Feeds the yeast to speed fermentation and helps the crust brown during baking.

The step that matters

Pour the liquid into the well without stirring. Leaving the yeast liquid in a well in the flour lets it start working slowly and keeps it from being mixed in unevenly before the dough is kneaded. Stirring early can distribute the yeast poorly and disturb the flour's structure.

“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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