Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Prize Bread
Ingredients
Directions
Make the yeast
Place a double handful of hops in a thin bag.
Add 1 quart boiling water and 1 quart diced potatoes to the bag.
Boil the potatoes with the hops until done, covering tightly all the time.
Mash the potatoes, then pour the boiling hop water over them.
Add 2 tablespoons sugar, 2 teaspoons ginger, and 1 teaspoon salt, and let the mixture stand until just warm.
Add 1 cup of yeast or 1 yeast cake, put the mixture in a jug, and set it in a cool place.
This yeast will keep for 2 months in winter and 2 weeks in summer in a cool place.
Make the dough
Combine 1 quart water, 1 quart milk, 1 tablespoon lard, 1 tablespoon sugar, home-made yeast (any good yeast will do, 1 cake), and 1 tablespoon salt (scant) in a bowl. Mix all ingredients together.
Mold the dough hard the night before, wrap the pan in a blanket, and place it in a warm place.
In the morning, knead the dough again, then shape it into loaves when it has risen.
Let the loaves rise again in pans.
When the loaves have risen enough, wet the tops to keep the crust soft.
Bake the loaves in a slow oven for 40 minutes to an hour, depending on loaf size.
Use potato water instead of plain water if desired.
Make the rolls and bread
Combine 1 pint milk, 1 pint flour, and 1 yeast cake dissolved in 1 cup lukewarm water. Let the mixture stand for 1 hour.
Add 1 pint flour, 1 tablespoon lard, 2 tablespoons sugar, and 1 teaspoon salt. Mix the dough for 20 minutes.
Let the dough rise until light.
When the dough is light, shape it into little rolls and place them in pans. Let the rolls rise again.
Bake the rolls for 20 minutes in a hot oven.
In hot weather, mix the dough in the morning and bake at 6 o'clock.
Combine 1 egg, 2 cups sour milk, 1 teaspoon soda, 1 cup molasses, 1 cup cornmeal, 1 cup graham flour, 1 cup white flour, and salt. Bake the mixture for 1 hour.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and egg barely smell alike, yet cooks put them together in 106,462 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 gluten network that gives the loaves and rolls their structure.
- Yeast
- Produces gas as it ferments, causing the dough to rise and become light.
- Milk (in the method)
- Adds richness and softness to the crumb and browns the crust slightly.
- Lard (in the method)
- Adds fat that tenderizes the crumb and softens the texture.
- Sugar (in the method)
- Feeds the yeast and adds sweetness and browning to the crust.
- Egg
- Adds structure and richness to the batter-style mixture.
The step that matters
Wet the tops of the loaves before baking. Moisture on the surface keeps the crust soft and stops it from drying and setting too early, so the loaves can keep rising in the oven.
“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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