Name: Bread Made Quickly
Ingredients: 1 cupful warm milk flour as required dissolve the yeast in the water; one cupful of flour; 1 cake compressed yeast 1 cupful warm water 1 teaspoonful salt 1 cupful warm mil; 1 cupful warm water 1 teaspoonful salt 1 cupful warm milk flour as required di; 1 teaspoonful salt 1 cupful warm milk flour as required dissolve the yeast; 3 parts; salt

Why it works: Milk and flour 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 ↓

Bread Made Quickly

Ingredients

1 cupful warm milk flour as required dissolve the yeast in the water
one cupful of flour
1 cake compressed yeast 1 cupful warm water 1 teaspoonful salt 1 cupful warm mil
1 cupful warm water 1 teaspoonful salt 1 cupful warm milk flour as required di
1 teaspoonful salt 1 cupful warm milk flour as required dissolve the yeast
3 parts
salt

Directions

Make the sponge

Dissolve the yeast in the water, add one cupful of flour, mix well and let it rise in a bowl placed in a pan of hot water for half an hour.

Make the dough

When the sponge is foamy, add the milk, salt and flour enough to make a stiff dough, knead until smooth.

Shape and bake

Divide into 3 parts and shape into long rolls.
Let them rise until double the bulk, then bake about half an hour.

Nutrition, whole recipe (rough)

604Calories

21 gProtein

9 gFat

107 gCarbs

Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Salt	1 tsp (6g)	0
Water	not in our table	0
Cake	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.

By Johnson, Vt. Congregational church. [from old catalog]. 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.

Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 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

Yeast: Ferments the dough so it rises and becomes light and airy.
Flour: Forms the gluten structure that holds the dough and gives the rolls their body.
Milk: Adds richness and softness, and helps the crumb brown in the oven.

The step that matters

Letting the sponge rise until foamy. The sponge must fully activate before the rest of the ingredients go in. If the yeast is not foamy, the dough will rise slowly and turn out dense, so the cook should wait for visible bubbling before adding the milk, salt and flour.

“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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Bread Made Quickly