Skip to main content
Bread

Virginia Brown Bread

A bread made with cornmeal, bread sponge, molasses, and Graham flour, baked at 350°F for 1.5 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Molasses and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,429 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Virginia Brown Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Pour boiling water over cornmeal to thoroughly scald it.

  2. When cool, add the bread sponge and mix well.

  3. Stir in the molasses and enough Graham flour to mold the dough.

  4. Let the dough rise until light.

Bake

  1. Bake in a moderate oven at 350°F (175°C) for one and a half hours.

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. Molasses + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Bread + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Bread + molassestop 31% of all pairs
    Smell alikelow
    Cooked together529 recipes

    Shared aroma: furaneol (caramel, strawberry).

Bread and flour barely smell alike, yet cooks put them together in 10,383 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

Cornmeal
Forms the bulk of the loaf and gives it a coarse, crumbly texture when scalded.
Bread sponge
Provides yeast fermentation to make the dough rise and turn light.
Molasses
Adds sweetness, moisture and a dark color to the loaf.
Graham flour
Adds gluten and structure so the dough can be molded and hold its shape.

The step that matters

Let the dough rise until light. The sponge needs enough time to ferment and leaven the heavy cornmeal dough. Underproofed dough bakes dense, while the rise should be judged by its lightness rather than the clock alone.

“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.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesNut BreadNut Bread109 recipesWheat BreadWheat Bread65 recipes