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Bread

Bread with German Yeast

A loaf of bread made with all-purpose flour, sea salt, milk or water, and fresh German yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Bread with German Yeast

Ingredients

Directions

Prepare the dough

  1. Mix the flour and salt thoroughly in a large bowl.

  2. Warm the milk (or water).

  3. Bruise the yeast with part of it.

  4. Gradually add the remaining liquid.

  5. Knead into a firm dough.

Rise and bake

  1. Cover the dough.

  2. Let it rise in a warm place for 2 hours.

  3. Shape the dough into loaves.

  4. Bake immediately.

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).

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
Forms the gluten network that gives the bread its structure.
Fresh german yeast
Produces gas that makes the dough rise and become light.
Milk (or water)
Hydrates the flour so gluten can form and the dough can be kneaded.

The step that matters

Let it rise in a warm place for 2 hours. Yeast produces carbon dioxide gas that inflates the gluten network. Too cold slows fermentation, and the dough may not rise enough before baking, leaving a dense loaf.

“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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