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 ↓
Yeast Bread
Ingredients
Directions
Make the dough
Make a well in the middle of four quarts flour, into which turn one tablespoon sugar, one tablespoon salt, and one cup of yeast.
Mix with one pint of milk which has been warmed with one pint of boiling water.
Add one tablespoon lard.
Knead well and let it rise overnight.
Shape and bake
In the morning, knead again, and make into loaves.
Let them rise one hour, and bake for fifty minutes.
(Optional) Water can be used instead of the pint of milk, in which case, use twice as much lard.
Nutrition, whole recipe (rough)
Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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.
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Sugar + milktop 18% of all pairsSmell alikelowCooked 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 gluten network that gives the bread its structure and chew.
- Yeast
- Produces carbon dioxide gas during fermentation, which makes the dough rise.
- Milk
- Adds moisture, softness and richness to the crumb.
- Lard
- Adds fat, which tenderises the crumb and softens the texture.
- Sugar
- Feeds the yeast and helps the loaves brown lightly as they bake.
The step that matters
Overnight rise. The dough needs time to ferment slowly so the yeast can build gas and flavour. Letting it rise too short or too warm can leave the loaves dense or overly sour.
“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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