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Bread

Yeast Bread

A yeast-leavened loaf made with flour, sugar, salt, yeast, milk, boiling water, and lard, baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and milk 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 ↓

Yeast Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Make a well in the center of the flour.

  2. Add sugar, salt, and yeast into the well.

  3. Mix in the warmed milk and boiling water.

  4. Add lard and knead the dough well.

  5. Let the dough rise overnight.

Shape and bake

  1. In the morning, knead the dough again.

  2. Shape into loaves and let them rise for 1 hour.

  3. Bake in a preheated oven at 350°F (175°C) for 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk 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

All-purpose flour
Provides the gluten network that gives the bread its structure.
Yeast
Produces carbon dioxide gas that makes the dough rise and become airy.
Milk
Adds moisture, softness, and some browning from its milk sugars.
Lard
Adds fat that tenderizes the crumb and softens the texture.
Sugar
Feeds the yeast and adds a little sweetness and browning.

The step that matters

Let the dough rise overnight. Yeast needs enough time and warmth to ferment fully; underproofed dough stays dense, while overproofed dough can collapse and lose structure.

“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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