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Bread

Rice-flour Bread

A bread made from rice, rice flour, yeast, cream, and wheat flour, boiled and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and wheat match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 423 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Rice-flour Bread

Ingredients

Directions

Prepare the rice and cream

  1. Boil the rice until soft.

  2. Add the cream.

  3. Add the rice flour.

  4. Let the mixture rise in a tin or earthen vessel until it has risen enough.

  5. Divide the dough into three parts.

  6. Shape each part into a large loaf.

Make the dough

  1. Scald the flour and let it cool.

  2. Mix in half wheat flour or corn.

  3. Make a stiff paste with 1 quart of rice flour and hot water.

  4. Add boiling water (2-3 quarts) and stir until it boils.

  5. Once cooled, mix in the yeast.

  6. Add a little salt.

  7. Knead in enough wheat flour to form a proper dough.

Rise and bake

  1. Let it rise.

  2. Add a little more wheat flour.

  3. Allow to stand for 30 minutes in a warm place.

  4. Bake.

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. Rice + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Softened rice adds starch and moisture to the dough.
Cream
Adds fat and richness, giving a softer crumb.
Rice flour
Forms the main body of the dough, and its starch thickens into a paste when heated.
Yeast
Produces gas that makes the dough rise.
Wheat flour
Its gluten gives the dough elasticity and helps it hold its shape.

The step that matters

Make the stiff paste with boiling water. Boiling water gelatinizes the starch in the flour, so the dough binds and holds moisture. Pouring in too little or too much water changes the texture and can leave the loaves gummy or crumbly.

“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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