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Bread Waffles

Bread waffles are made by mixing bread pieces with milk, flour, baking soda, and salt, then cooking until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Bread Waffles

Ingredients

Directions

Soak the bread

  1. Place crusts and pieces of bread in a pitcher.

  2. Pour milk over the bread.

Make the batter

  1. When ready to use, add more milk and a little flour to achieve the right consistency.

  2. Add enough baking soda to sweeten the mixture.

  3. Add salt and mix well.

Cook

  1. Cook on a waffle iron or griddle until golden brown.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Bread + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 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

Bread
Forms the body of the batter, soaking up milk to give the waffles their base.
Milk
Provides moisture that softens the bread and loosens the batter.
Flour
Adds structure and thickens the batter to the right consistency.
Baking soda
Alkaline agent that helps the waffles brown.

The step that matters

Cook until golden brown. Heat browns the sugars and proteins in the batter through the Maillard reaction. Too little heat or time leaves the waffles pale and soft, while too much dries and scorches them before the centre sets.

“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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