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Bread

Brbad and Muffins

A yeast bread and muffin recipe using lukewarm liquid, yeast, flour, salt, sugar, optional lard, and butter for greasing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Brbad and Muffins

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the dough

  1. In a large bowl, combine lukewarm liquid and yeast, stirring until dissolved.

  2. Add salt and sugar, mixing until well dissolved.

  3. Gradually stir in flour with a wooden spoon until the dough is stiff enough to turn out onto a floured surface.

  4. If desired, add lard and knead the dough until smooth and elastic, adding flour as needed.

Rise and shape

  1. Place the dough in a greased bowl, brush with melted butter, cover with a towel, and let rise in a warm place (about 75°F) for 2 hours or until light.

  2. Knead the dough again, return to the bowl, cover, and let rise for another hour or until light.

  3. Form the dough into loaves or rolls, place in greased pans, brush with butter, cover, and let stand for 1.5 hours.

Bake

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

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

  2. Flour + buttertop 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. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter 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 dough its structure and chew.
Yeast
Produces carbon dioxide gas that makes the dough rise and become light.
Liquid
Hydrates the flour so gluten can form and dissolves the yeast.
Sugar
Feeds the yeast and contributes to browning of the crust.
Lard
Adds fat that tenderizes the crumb and softens texture.

The step that matters

Kneading and rising the dough. Kneading develops gluten so the dough holds gas, and proofing in a warm place lets the yeast produce enough carbon dioxide to lighten it. Underproofed dough stays dense.

“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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