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Bread

Milk Bread

A yeasted bread made with milk, butter, sugar, salt, and flour, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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 ↓

Milk Bread

Ingredients

Directions

Make the dough

  1. Measure the milk after scalding and place it in a mixing bowl.

  2. Add the melted butter, sugar, and salt to the milk.

  3. When the mixture is cool, add the yeast.

  4. Gradually stir in the flour, adding just enough to knead the dough.

  5. Knead the dough until smooth and elastic.

  6. Cover the dough and let it rise until light.

Shape and bake

  1. Cut down the risen dough, divide it into parts, and shape into loaves.

  2. Let the loaves rise again in the pans.

  3. Bake for 40 to 50 minutes.

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.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour 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 gluten network that gives the bread its structure and chew.
Yeast
Ferments the sugars in the dough, producing gas that makes the loaves rise.
Milk
Adds moisture and softness to the crumb and helps browning.
Butter
Adds fat that tenderizes the crumb and gives a softer texture.
Sugar
Feeds the yeast and adds a little sweetness and browning.

The step that matters

Let the milk cool before adding the yeast. Yeast is killed or weakened by hot liquid, so the milk mixture must be cool enough before the yeast goes in, or the dough will not rise properly.

“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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