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Bread

Milk Yeast Bread

A yeast bread made with milk, boiling water, sugar, salt, flour, and soda.

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 10 ingredients
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Milk Yeast Bread

Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Milk Yeast Bread

Ingredients

Directions

Make the batter

  1. Put into a pail holding two quarts and a half, one pint of new milk, one pint of boiling water, mix with one tablespoon of sugar, one tablespoon of salt, and three pints of flour; beat well together and cover tightly.

  2. Set this pail into another pail or kettle, with water enough to come nearly to the top of it; to have the water at the right temperature, let half of it be boiling and half cold.

  3. Set it where it will keep about the same temperature until risen.

  4. Beat the batter as often as once in every half hour until the last hour, when it must not be disturbed; it will rise in about five hours.

Shape and bake

  1. When it is risen enough the pail will be full; put two quarts of flour into a pan, and make a well in the middle of it.

  2. Dissolve a teaspoon of soda in a little hot water, and when the batter is risen just enough, turn it into the middle of the flour, and pour the dissolved soda in with it; knead well and make into loaves.

  3. Set them where they will be warm and let them rise forty-five minutes; bake in a quick oven.

Nutrition, whole recipe (rough)

653Calories
21 gProtein
9 gFat
120 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Sugar1 tbsp (12.5g) granulated49
Waternot 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 Women of the First Congregational Church (Marysville, Ohio). 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.

Photo for illustrative purposes only · Contact us to use it

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 + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + breadtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Flour
Builds the gluten structure that holds the risen loaves together.
Milk
Adds moisture and richness, giving a softer crumb and browner crust.
Yeast (in the method)
Produces gas that makes the batter and dough rise.
Soda
Reacts with the batter to add extra lift and help the loaves rise.

The step that matters

Keeping the batter at a steady temperature. Yeast activity depends on steady warmth. Water that is too hot can kill it, and cold slows it, so the batter may rise unevenly or too slowly.

“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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