Name: 2. Milk Bread.
Ingredients: 1/4 cup lukewarm water sifted flour 6 cups _special method; 2 cups butter 2 tablespoonfuls sugar 1 tablespoonful salt 1-1/2 teaspoonfuls yea; 2 tablespoonfuls sugar 1 tablespoonful salt 1-1/2 teaspoonfuls yeast 1 cake diss; 1 tablespoonful salt 1-1/2 teaspoonfuls yeast 1 cake dissolved in 1/4 cup lukewa; 1-1/2 teaspoonfuls yeast 1 cake dissolved in 1/4 cup lukewarm water sifted flour; 1 cake dissolved in 1/4 cup lukewarm water sifted flour 6 cups _special method; 6 cups _special method; salt

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

2. Milk Bread.

Ingredients

1/4 cup lukewarm water sifted flour 6 cups _special method
2 cups butter 2 tablespoonfuls sugar 1 tablespoonful salt 1-1/2 teaspoonfuls yea
2 tablespoonfuls sugar 1 tablespoonful salt 1-1/2 teaspoonfuls yeast 1 cake diss
1 tablespoonful salt 1-1/2 teaspoonfuls yeast 1 cake dissolved in 1/4 cup lukewa
1-1/2 teaspoonfuls yeast 1 cake dissolved in 1/4 cup lukewarm water sifted flour
1 cake dissolved in 1/4 cup lukewarm water sifted flour 6 cups _special method
6 cups _special method
salt

Directions

_Proportions._
Milk 2 cups Butter 2 tablespoonfuls Sugar 1 tablespoonful Salt 1-1/2 teaspoonfuls Yeast 1 cake dissolved in 1/4 cup lukewarm water Sifted flour 6 cups
_Special method._——Scald milk and add to this the butter, sugar, and salt. Cool this until it is just lukewarm. Add the dissolved yeast and stir in the flour beating thoroughly. Proceed as in general directions.

Nutrition, whole recipe (rough)

606Calories

13 gProtein

13 gFat

108 gCarbs

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Sugar	1 tbsp (12.5g) granulated	49
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 Helen Kinne and Anna M. Cooley. Recipe from a historical cookbook (Project Gutenberg).

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 + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Butter + sugartop 17% of all pairs

Smell alikemoderate

Cooked together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).