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Bread Muffins

Bread muffins made with milk, graham flour, buttermilk, soda, salt, white flour, molasses, sour milk, beaten egg, and butter.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread Muffins

Ingredients

Directions

Make the dough

  1. Make a setting as of bread at night with cake yeast.

  2. In the morning mix the yeast, 1 beaten egg, butter the size of an egg, a little salt, 1 pint milk, and flour enough to make a stiff dough.

  3. Let rise once.

Shape

  1. Roll out as thin as for biscuit. Cut with a biscuit cutter. Double together.

Rise and bake

  1. Let rise very light.

  2. Bake.

Nutrition, whole recipe (rough)

1040Calories
35 gProtein
34 gFat
147 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Sour Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Molasses1 tbsp (20g)58
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

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

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: 2-undecenal (sweet).

  5. Buttermilk + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together526 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Graham flour
Provides the main structure and a hearty, coarse texture in the dough.
Egg
Adds structure and richness, helping bind the dough.
Butter
Adds fat, which softens the crumb and gives a tender bite.
Molasses
Adds sweetness, moisture and a deep brown colour.
Buttermilk
Adds moisture and mild acidity, which tenderises the crumb.
Sour milk
Adds moisture and acidity, giving a tangy flavour and softer texture.

The step that matters

Let rise very light. Yeast gas is trapped by the gluten network, so the dough must rise until light and airy. Under-proofing gives a dense crumb, while over-proofing can collapse the dough 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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