Why it works: Butter and flour 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 ↓
Bread-making
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.
Knead the dough for 45 minutes to 1 hour.
Cover the pan with a cloth and blanket, and let it rise in a draft-free place until it doubles in size.
Knead down the dough in the pan, taking 1 quart for each loaf and kneading each for 5 minutes.
Grease the sides of the loaves with melted butter if placing multiple loaves in the same pan.
Let the loaves rise again until they are as large as when molded.
Preheat the oven to 350°F (175°C).
Bake for 45 to 75 minutes, watching carefully to maintain the proper heat.
Cool the bread on its side without covering.
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.
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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
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