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Bread

Salt Rlsing Bread

A bread made by scalding water and milk, adding flour and salt, allowing the batter to rise overnight, then baking.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 4 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 ↓

Salt Rlsing Bread

Ingredients

Directions

Make the starter

  1. Add enough flour to 1 pint scalding water to make a thick batter; add 1 teaspoon salt, and beat until smooth and full of air bubbles.

  2. Cover closely, stand in a pan of warm water and keep in a warm place overnight.

Build the sponge

  1. Scald 1 pint milk, stand aside until lukewarm.

  2. Add 1 teaspoon salt and enough flour to make a batter that will drop from the spoon.

  3. Beat the batter thoroughly for 3 minutes, then cover with a towel, stand in a pan of warm water, and keep warm until very light (about 2 hours).

Shape and bake

  1. Add sufficient flour to make dough; knead thoroughly until smooth and elastic, divide into loaves, mould, place in greased pans, cover with a towel, and when very light, bake in a moderate oven (300°F) for one hour.

Nutrition, whole recipe (rough)

604Calories
21 gProtein
9 gFat
107 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
Salt1 tsp (6g)0
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 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, 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 batter and dough structure that holds the bread's gas and shape.
Milk
Adds richness and softness to the crumb and helps browning in the crust.
Salt
Controls fermentation pace and adds flavour to the dough.

The step that matters

Keeping the starter warm and undisturbed overnight. Salt rising bread relies on slow fermentation by bacteria rather than yeast. If the starter gets too cold, fermentation stalls; if it is too hot, it can sour or spoil. Steady warmth lets the batter rise fully before the dough is made.

“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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