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Bordyke Bread

A yeast bread made with flour, salt, milk, butter, and yeast, baked in tins or pans.

From an old cookbook · modernised transcription
By Eliza Acton · From a historical cookbook (Project Gutenberg) · 12 ingredients
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Bordyke Bread

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Bordyke Bread

Ingredients

Directions

Make the dough

  1. Mix a gallon of flour with a large teaspoonful of fine salt, make a hollow in the centre, pour in two tablespoonsful of well purified yeast gradually diluted with about two pints and a half of milk, and work it into a thick batter with the surrounding flour.

  2. Strew a thick layer over the batter and leave it to rise from an hour to an hour and a half.

  3. Knead the dough with as much more warm skimmed milk, or half new milk and half water, as will render it quite firm and smooth without being very stiff.

  4. Let the whole be lightly kneaded into a lithe dough.

  5. Let the dough rise another hour, then divide it into three loaves.

Bake

  1. Put the loaves into square tins slightly buttered, or into round baking pans, and bake them about an hour and a quarter in a well-heated oven.

  2. The dough can be formed into household loaves if preferred, and sent to the oven in the usual way.

Nutrition, whole recipe (rough)

706Calories
21 gProtein
21 gFat
107 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
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 Eliza Acton. 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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 structure of the dough that holds the gas produced during rising.
Yeast (in the method)
Produces gas that makes the dough rise and become light.
Milk
Moistens the dough and helps form a smooth, elastic texture.
Butter
Adds fat that softens the crumb and gives a richer flavour.

“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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